1096. WOODCOCKS, A LA FINANCIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (13)
  1. Truss three woodcocks in the usual way, and lard the breasts closely.
  2. Place them in a stewpan lined at the bottom with thin layers of fat bacon.
  3. Moisten with some wine mirepoix (No. 236).
  4. Place a round of buttered paper upon them, cover with the lid containing live embers of charcoal, and set them to braize gently for about three-quarters of an hour over a moderate fire, or in the oven.
  5. Frequently baste them with their own liquor.
  6. When the birds are nearly done, remove the lid and paper to dry the larding for a minute or so.
  7. Glaze the woodcocks and drain them upon a plate.
  8. Remove the strings.
  9. Place them in the dish with their backs resting upright against a croûstade of fried bread, about four inches high, and cut in an angular form.
  10. Place a decorated quenelle between each woodcock.
  11. Place a large truffle on the top of the croûstade, and a border of white cocks'-combs round this.
  12. Garnish the entrée with a Financière ragout (No. 188).
  13. Glaze the larding, and serve.
Original Text
1096. WOODCOCKS, A LA FINANCIERE. TRUSS three woodcocks in the usual way, and lard the breasts closely; place them in a stewpan lined at the bottom with thin layers of fat bacon; moisten with some wine mirepoix (No. 236), place a round of buttered paper upon them, cover with the lid containing live embers of charcoal, and set them to braize gently for about three-quarters of an hour over a moderate fire, or in the oven; frequently basting them with their own liquor. When the birds are nearly done, remove the lid and paper to dry the larding for a minute or so, then glaze the woodcocks and drain them upon a plate; remove the strings, and place them in the dish with their backs resting upright against a croûstade of fried bread, about four inches high, and cut in an angular form; place a decorated quenelle between each woodcock, cut in a large truffle on the top of the croûstade, and a border of white cocks'-combs round this; garnish the entrée with a Financière ragout (No. 188), glaze the larding, and serve.
Notes
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