Woodcock à la Provençale

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (5)
  1. Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic.
  2. Place the bones on a stewpan with some salad oil, six shalots, a head of garlic, a bayleaf, and a bouquet garni.
  3. When brown, add a dessert-spoonful of flour, a tumblerful of Chablis, and a pint of stock.
  4. Reduce to half the quantity, and pass through a tammy.
  5. Sauté the fillets in warm oil; when done, place them in a circle on an entrée dish with a fried bread sippet between each, stir a little lemon juice into the sauce, and pour over the fillets.
Original Text
Woodcock à la Provençale. Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic. Place the bones on a stewpan with some salad oil, six shalots, a head of garlic, a bayleaf, and a bouquet garni. When brown, add a dessert-spoonful of flour, a tumblerful of Chablis, and a pint of stock. Reduce to half the quantity, and pass through a tammy. Sauté the fillets in warm oil; when done, place them in a circle on an entrée dish with a fried bread sippet between each, stir a little lemon juice into the sauce, and pour over the fillets.
Notes
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