Potage Petit Duc

Ingredients

• Take a fine woodcock
• prepare twe dariole-moulds of royale
• one and one-half pints of game velouté
• one and one-half oz. of butter
• one and one-half oz. of cooked foie-gras purée
• one and one-half tablespoonfuls of cream
• one and one-half tablespoonfuls of burnt liqueur brandy

Method

1. 1

   Prepare the woodcock, reserve a fillet, and roast it.

2. 2

   Combine the remaining woodcock with game velouté, rub through a tammy, heat, and finish with butter, foie-gras purée, cream, and burnt liqueur.

3. 3

   Garnish with royale and reserved fillet.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 146. The excerpt below is the record exactly as published.

POTAGE PETIT DUC Take a fine woodcock; raise and reserve one of its fillets, and roast it, taking care to keep it very underdone. Then remove the other fillet, and with it prepare twe dariole-moulds 254 GUIDE TO MODERN COOKERY of royale (No. 209). Finely pound what remains of the wood- cock, and combine with the resulting purée one and one-half pints of game velouté prepared with essence of woodcock. Cover the stewpan and place it in the bain-marie for thirty- five minutes. Now rub the whole through tammy ; heat without boiling, and finish, when dishing up, with one and one-half oz. of butter, one and one-half oz. of cooked foie-gras purée, diluted with a few tablespoonfuls of the soup, one and one-half tablespoonfuls of cream, and one and one-half tablespoonfuls of burnt liqueur brandy

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