Chapter XVI · Poultry (Volaille) · No. 1876
Built upon: No. 1764Soufflé de Caneton Rouennais
1876—Bécasse à la Favart
Proceed as for “Caneton Rouennais Soufflé” (No. 1764, Soufflé de Caneton Rouennais), and remember to add the woodcock’s intestines to the forcemeat.
When the carcass is garnished, set the sliced suprêmes on the forcemeat, with a row of sliced truffles in the middle. The forcemeat should poach for about twenty minutes.
Serve at the same time a half-glaze sauce, flavoured with woodcock fumet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1876, p. 593. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →