BECASSES COMTESSE DU BARRY



2 woodcocks, 2 small bards of bacon, 4 slices of sandwich bread, 1 small box of foie gras (or foie gras mousse), 2 chicken stock cubes, 1 piece of butter, a little of oil, pepper, 1 glass of water.


Pluck and gut the woodcocks. Surround each with a small bard of bacon. Bring them back in a pot with the oil.

When they are golden brown, season with pepper and cover. Crumble the cubes of broth, add lukewarm water and cook for 45 minutes over low heat, turning occasionally. 10 minutes before the end of cooking, cut the slices of bread into triangles. Brown them skillet with a little butter. Spread with foie gras. Serve the woodcocks hot, surrounded croutons and topped with sauce.





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