1100. SALMIS OF WOODCOCKS, A LA MINUTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. Roast three woodcocks just before dinner-time; cut them up into small joints in the usual manner, reserving the trail, which must be made into a purée and spread upon a dozen small heart-shaped croû-tons.
  2. Prepare the sauce as directed in No. 11, and add it to the woodcocks.
  3. Warm the salmis without boiling, dish it up in a pyramidal form, and place the croûtons round the base; add a dessert-spoonful of chopped and boiled parsley to the sauce, pour it over the entrée, and serve.
Original Text
1100. SALMIS OF WOODCOCKS, A LA MINUTE. ROAST three woodcocks just before dinner-time; cut them up into small joints in the usual manner, reserving the trail, which must be made into a purée and spread upon a dozen small heart-shaped croû-tons. Prepare the sauce as directed in No. 11, and add it to the woodcocks. Warm the salmis without boiling, dish it up in a pyra-midal form, and place the croûtons round the base; add a dessert-spoonful of chopped and boiled parsley to the sauce, pour it over the entrée, and serve.
Notes
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