1097. WOODCOCKS, A LA PERIGORD.

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 (17)

For the woodcocks

three fine fat woodcocks
the livers and trail ↝ Duck, domesticated, liver, raw [Poultry Products]
the usual preparation of truffles (No. 660)
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
reduced mirepoix (No. 236) ↝ Onions, raw [Vegetables and Vegetable Products]
Périgueux sauce (No. 23) ↝ Sauce, NFS [Dips, gravies, other sauces]
a dozen croûtons

For the croûtons

the trail ↝ Trail mix, NFS [Nuts and seeds]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
half a shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a table-spoonful of reduced Espagnole sauce (No. 3) ↝ Sauce, NFS [Dips, gravies, other sauces]
twelve heart-shaped croûtons of fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (17)

Draw three fine fat woodcocks, reserving the livers and trail.
Stuff them with the usual preparation of truffles (No. 660), and truss them as for roasting.
Run an iron skewer through the birds.
Place them upon a double sheet of paper thickly spread with butter.
Cover them with some reduced mirepoix (No. 236) having the vegetables left in it.
Wrap the paper round them and secure it with string.
Tie the woodcocks both ends upon a spit, and roast them before a rather brisk fire for about three-quarters of an hour.
Take them off the spit, and dish them up in the form of an angle.
Fill the centre with small quenelles.
Pour some Périgueux sauce (No. 23) over the woodcocks.
Place a dozen croûtons round the entrée, and serve.

To prepare the croûtons

Fry the trail, &c., in a small stewpan with a little butter, a tablespoonful of chopped mushrooms, parsley, and half a shallot.
Season with pepper, salt and nutmeg.
Add a tablespoonful of reduced Espagnole sauce (No. 3).
Rub this through a tammy.
Spread it upon twelve heart-shaped croûtons of fried bread.
Place these croûtons in the oven for three minutes, to warm them.

Original Text

1097. WOODCOCKS, A LA PERIGORD.
DRAW three fine fat woodcocks, reserving the livers and trail; stuff them with the usual preparation of truffles (No. 660), and truss them as for roasting; then, run an iron skewer through the birds, and place them upon a double sheet of paper thickly spread with butter; cover them with some reduced mirepoix (No. 236) having the vegetables left in it; wrap the paper round them and secure it with string; tie the woodcocks both ends upon a spit, and roast them before a rather brisk fire for about three-quarters of an hour; they must then be taken off the spit, and dished up in the form of an angle; fill the centre with small quenelles, pour some Périgueux sauce (No. 23) over the woodcocks, place a dozen croûtons round the entrée, and serve.
The above-named croûtons are thus prepared:—Fry the trail, &c., in a small stewpan with a little butter, a table-spoonful of chopped mushrooms, parsley, and half a shallot; season with pepper, salt and nutmeg, and then add a table-spoonful of reduced Espagnole sauce (No. 3); rub this through a tammy, and spread it upon twelve heart-shaped croûtons of fried bread. These croûtons should be placed in the oven for three minutes, to warm them.

Notes

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