Woodcock en Surprise

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Chop very finely two shalots, a sprig of parsley, and eight flap mushrooms.
  2. Fry the chopped vegetables in butter.
  3. When nearly cooked, add the woodcock trails and fowl livers to fry with the vegetables.
  4. Pound all together in a mortar and season with salt and pepper.
  5. Cut some neat slices of bread about two inches square and fry them a pale colour.
  6. Spread the liver and trail forcemeat on the fried bread slices.
  7. Place the bread slices into the oven to colour.
  8. Dish them up with the woodcocks made into a salmi over them, with a good rich brown sauce flavoured with claret round.
Original Text
Woodcock en Surprise. Take two livers of fowls and the trails of some cold woodcocks. Chop very finely two shalots, a[Pg 76] sprig of parsley, and eight flap mushrooms, and fry in butter. When nearly cooked, put in the trail and livers to fry with the vegetables. After, pound all together in a mortar, and season with salt and pepper. Cut some neat slices of bread about two inches square, and fry them a pale colour, then spread on them the liver and trail forcemeat. Place them into the oven to colour, then dish them up with the woodcocks made into a salmi over them, with a good rich brown sauce flavoured with claret round.
Notes
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