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 [gratin] 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.
[1876—BÉCASSE A LA FAVART]
Proceed as for “Caneton Rouennais
Soufflé” (No. [1764]), 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].
[1877—SALMIS DE BÉCASSE]
Under the article “Pheasant,” I gave the generic recipe for Salmis, which may be applied to all feathered game. In regard to the Woodcock Salmis, the operator should remember to add the bird’s intestines to the sauce, and to keep the meat rather under- than overdone.