A haute-cuisine garnish of spinach cromesqui, tomatoes stuffed with puréed brain and sautéed salsify. It is served with large cuts of meat. It is named after Antoine Beauvilliers who also gave his name to a type of cream cake.
"Hooked nose." A term used to describe an old male salmon. Its snout begins to protrude like a hooked beak, hence the name.
Woodcock. It is a very fine, pigeon-sized, game bird which inhabits boggy woodland and which is usually cooked undrawn, with only the gizzard removed. The trail, or entrails, are considered a great delicacy. A woodcock constitutes one portion. They are often served stuffed with their own gizzards or with the gizzards mashed for the sauce.
"Woodcock in the style of Champagne." Roast woodcock, cut up, the carcass and liver browned and boiled up with good Champagne, chopped intestines, cayenne pepper and its own blood, then sieved.
"Woodcock in the style of Diane." Roast woodcock stuffed with the trail, or entrails, and truffles and served cold.
"Woodcock in the style of Champagne." Roast woodcock, cut up, the carcass and liver browned and boiled up with Champagne, chopped intestines, cayenne pepper and its own blood, then sieved. It is served in a sauce made with the best Cognac.
Roast woodcock served on fried bread croûtons with brandy and game stock, purée of foie gras and butter sauce.
A sandpiper, summer snipe, prepared in the same way as woodcock. It is also a name for a young woodcock.
