1875—Bécasse de Carême

Sprinkle the woodcock with a few drops of oil, and roast it, keeping it underdone. As soon as it is cooked, divide it into two lengthwise, and cut each half of the breast into two collops. Mix half a coffeespoonful of French mustard in a small vegetable-pan, with a few drops of lemon juice. Roll the pieces of woodcock in this mustard, and keep them hot.

Chop up the carcass and the intestines; sprinkle with a glassful of burnt liqueur brandy; reduce; add a tablespoonful of game fumet, and cook for five minutes.

Strain through a strainer, pressing on the pieces of woodcock in so doing, and rock the saucepan, that the pieces may be coated with the cullis. Dish in a hot timbale, and, upon the pieces, set the woodcock’s head.

N.B.—Bécasse à la fine Champagne is prepared in the same way, but without mustard. Cut it into six pieces: wings, legs and two halves of the breast, and put these pieces into a round cocotte. Swill the saucepan with burnt liqueur brandy; add the chopped intestines, mixed with the juices of the pressed carcass; add a tablespoonful of fumet, a little lemon juice, and a little cayenne, and pour this cullis (heated but not boiled) over the pieces.

Bécasse à la Riche is prepared in the same way, but:—(1) the pieces are dished on a croûton of fried bread, coated with No. 268, Gratins forcemeat of game; (2) the sauce is thickened with a little foie-gras purée and one oz. of butter, and then strained over the pieces through a coarse strainer, during which process the operator should press with a spoon or a whisk.