Becasse En Salmi

Ingredients

• Salmi of woodcock
• rich game sauce
• woodcock essence
• truffe
• mushrooms

Method

1. 1

   Salmi of woodcock prepared with rich game sauce with woodcock essence, truffe, and mushrooms.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 127. The excerpt below is the record exactly as published.

truffe and foie gras added to the farce, braised in casserole with madeira and truffe, jus lie. Soyer — Farced and braised, garnished with cock’s comb, mushrooms, and game demiglace. Strasbourgeoise — Farced and braised, served with sauerkraut, smoked bacon, and sausages, game sauce. Tackeray ( Supreme ) — Masked with d’Uxelles, bread- crumbs, and sauteed, served with quenelles and game sauce. Titania — Done in casserole with skinned Muscat grapes and quarters of oranges, game semiglaze to blend. Victoria — As Souvaroff, add foie gras to garnish. Vosgienne — Done in casserole with dice of lean bacon, button onions, juniper berry flavour, Parisienne j)otatoes and game glaze lastly, and a glass of eau de vie. 332 The New Practical Cookery Guide. Wild Duck (Canard Sauyage). A V Americaine — Farced with breadcrumbs soaked in wine, mixed with chopped tarragon and butter, well seasoned and roasted, served with jus lie and sliced oranges. A V Anglaise — Roasted, served with port wine sauce and orange salad. Bigarade — Roasted and served with quarters of oranges and bigarade sauce, or made into a salmi and served with quarters of oranges and bigarade sauce. Gourmet — Split and grilled, served in croute, garnished with sliced oranges and lemon, water- cress, York sauce. Presse — Roasted (underdone), breast sliced, and port wine and juice of lemon with the juice of the carcass pressed, poured over, game jus lie apart. Providence — Braised and served with Providence garnish. Regence — Roasted and served with Regence garnish or made into salmi Regence. Syrienne — Braised and served with crouton, masked with the liver pounded, farced olives, and game sauce. Tyrolienne — Farced with apples, roasted, and served with game, demiglace, and red currant jelly. Sarcelle (Teal or Widgeons). Prepared as wild duck. Gibier (Game). 333 Becasse (Woodcock). .! VEcaillere — Farced with pounded chicken liver, mushrooms, bacon, chive, oysters, and cognac, baked in casserole. Careme — Lightly roasted, halved, seasoned with mustard butter and finished in casserole with glaze and juice pressed out of carcass. Celestine — Boasted, served on croute masked with pounded fat bacon and trails mixed, seasoned with cognac, garnished. En Salmi — Salmi of woodcock prepared with rich game sauce with woodcock essence

Cook this with the app: pantry check, scaling, and the assistant.