Woodcock à la Périgueux

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 (5)
Instructions (8)
  1. Truss a brace of woodcocks.
  2. Cover them with layers of bacon.
  3. Put them into a stewpan with as much richly flavoured stock as will barely cover them.
  4. Add a glassful of Madeira.
  5. Let them simmer till done enough.
  6. Drain them.
  7. Dish them.
  8. Pour over some Périgueux sauce.
Original Text
Woodcock à la Périgueux. Truss a brace of woodcocks, cover them with layers of bacon and put them into a stewpan with as much richly flavoured stock as will barely cover them, and add a glassful of Madeira. Let them simmer till done enough, drain, dish them, and pour over some Périgueux sauce.
Notes
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