Bécasse de Carême
From A guide to modern cookery, 1909
Serves 1
Bécasse a la fine Champagne is prepared similarly but without mustard.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 342. The excerpt below is the record exactly as published.
BECASSE DE CAREME 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
Cook this with the app: pantry check, scaling, and the assistant.