173. ESSENCE OF WOODCOCKS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

any carcasses of woodcocks or snipes that may be left from the previous day's dinner ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
four shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small glass of white wine ↝ Wine, white [Wine]
a ladleful of good consommé
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (9)

Chop up any carcasses of woodcocks or snipes that may be left from the previous day's dinner.
Place them in a small stewpan with four shallots, a bay-leaf, and a sprig of thyme, minionette pepper, a little mace, and a small piece of butter.
Put the whole on the stove-fire till the ingredients become lightly coloured.
Moisten with a small glass of white wine.
Allow it to boil down to a glaze.
Add a ladleful of good consommé.
Set the essence to boil gently on the side of the fire for half an hour.
Skim and strain it through a silk sieve.
Finish by adding a little lemon-juice.

Original Text

173. ESSENCE OF WOODCOCKS.
Chop up any carcasses of woodcocks or snipes that may be left from the previous day's dinner, place them in a small stewpan with four shallots, a bay-leaf, and a sprig of thyme, minionette pepper, a little mace, and a small piece of butter; put the whole on the stove-fire till the ingredients become lightly coloured; moisten with a small glass of white wine; and after allowing it to boil down to a glaze, add a ladleful of good consommé, and set the essence to boil gently on the side of the fire for half an hour; skim and strain it through a silk sieve, and finish by adding a little lemon-juice.
This essence or gravy should be sent to table with roasted wood-cocks or snipes; it will also be found useful for making a light hash of remnants of woodcocks or snipes, for breakfast.

Notes

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