Bacasse is the French term for "Woodcock", a pigeon-sized game bird which lives in boggy woodland. Becasses are mostly cooked undrawn with only its gizzard removed. Ist entrails are considered a great delicacy. They are usually cooked stuffed with their gizzards or sauce made of mashed gizzards. This is a most delicious bird when well cooked ; they must not be kept too long; they are fit for cooking when they become black between the legs, and the feathers are rather loose. They can be roasted on a skewer before a sharp fire for 10 to 15 minutes and when done, serve on the toast and a very little gravy: They may also be barded with thin slices of bacon over the breast, and served with a sauce of Fumet de Gibier. Pronounced: beh-KAHSS Latin: Scolopax rusticola Gender: f Language: French Ethnicity: French Most frequent country: France See places: French food and cuisine See foods and dishes: foie gras

Related Articles

Encre ■■■■■■
Encre is the French for "squid ink". Squid ink is used to make black rice or black pasta. I once tried . . . Read More
Bearnaise sauce ■■■■■■
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon, black . . . Read More
Châtaigne ■■■■■
Châtaigne: In the food context, "châtaigne" is the French word for "chestnut". Chestnuts are a type . . . Read More
Cerise ■■■■■
Cerise is the French word for "cherry". Cherries, depending on taste, sweet or sour, can be made into . . . Read More
French Classic Sauces ■■■■■
French Classic Sauces French Sauces are prevalent in French cooking. They are used not only as toppings . . . Read More
Ayak Paça (Çorbasi) ■■■■■
Ayak Paça (Çorbasi) : Ayak Paça refers to a Turkish soup made with the feet or joints of a lamb or . . . Read More
Inihaw ■■■■■
Inihaw is a Filipino word for broil, roasted, charcoal-broiled or grilled Inihaw is a term used in Filipino . . . Read More
Tips & Hints: Basic Rule for cooking with fresh herbs ■■■■■
Tips & Hints: Basic Rule for cooking with fresh herbs: For cooking with fresh herbs, there are some basic . . . Read More
Lomi ■■■■■
Lomi also called Pancit, Lomi is one of the varieties of noodle dishes in the Philippines. Lomi is a . . . Read More
Terroir ■■■■
Terroir Is a French term which means "terrain", that is an expression covering the land and all it produces, . . . Read More