Proceed exactly as for “Faisan à la Souvaroff” (No. [1845]), after making due allowance for the size of the bird in regard to the quantity of truffles and foie gras.
[1879—MOUSSES ET MOUSSELINES DE BÉCASSE]
Proceed as indicated in No. [1850].
[1880—TIMBALE DE BÉCASSE METTERNICH]
Prepare a somewhat shallow, decorated timbale crust.
Roast the woodcocks and keep them underdone.
Raise the [suprêmes] and put them in the timbale, separating them by collops of fresh foie gras, [sautéd] at the last moment.
Pound the remains of the woodcocks, including their carcasses; thin the purée with truffle essence; rub it through a sieve, pressing heavily the while, and then rub it through tammy.
Heat the cullis thus obtained, without letting it boil; finish it with a little lemon juice, liqueur-brandy and butter, and pour it into the timbale over the pieces of woodcock and the foie gras collops.
Dish the timbale on a folded napkin, lying on a round dish.