1101. SALMIS OF WOODCOCKS, A LA BOURGUIGNOTTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
for the salmis
Instructions (4)
  1. Roast the woodcocks, cut them up, and prepare the croûtons as in the foregoing case.
  2. Make an essence with the trimmings, and add this to Bourguignotte ragout (No. 195).
  3. Warm the salmis with a little of the sauce.
  4. Dish it up, garnish with the ragout and sauce, place the croûtons round the base, and serve.
Original Text
1101. SALMIS OF WOODCOCKS, A LA BOURGUIGNOTTE. ROAST the woodcocks, cut them up, and prepare the croûtons as in the foregoing case; make an essence with the trimmings, and add this to Bourguignotte ragout (No. 195). Warm the salmis with a little of the sauce, dish it up, garnish with the ragout and sauce, place the croûtons round the base, and serve.
Notes
—