Fillets of Woodcock a la Laconia

Ingredients

• woodcock
• buttered pan
• chicken mousse
• sherry
• pepper
• salt
• pieces of toast
• puree
• brown game sauce

Method

1. 1

   Pick, singe, and wash the woodcock well; remove the insides, cut the breasts in halves, remove the bone, put on a buttered pan, cover with chicken mousse, make it in the shape of a half egg; decorate with colored mousse around, put an artificial bone in each, cook in oven — well covered — from six to eight minutes with sherry, pepper, and salt in the pan.

2. 2

   When done, serve on pieces of toast spread with the insides that have been fried in butter, sherry, pepper, and salt, and serve in the centre a puree made from the legs and the rest of the meat picked from the bones and around on the platter a brown game sauce highly flavored with wine.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 352. The excerpt below is the record exactly as published.

Woodcocks with Mushrooms, a la Upsala Becasses aux Champignons, a la Upsala Are cooked in the same way as Woodcock a la Chasseur [see re¬ cipe], only they are cut in halves and dressed in crown style — one piece resting on top of another — on a hot foundation of hominy with a paper frill on the leg of each bird and the mushroom sauce in the centre. Fillets of Woodcock ( Filets le Becasse ) a la Laconia i Pick, singe, and wash the woodcock well; remove the insides, cut the breasts in halves, remove the bone, put on a buttered pan, cover with chicken mousse, make it in the shape of a half egg; decorate with colored mousse around, put an artificial bone in each, cook in oven — well covered — from six to eight minutes with sherry, pepper, and salt in the pan. When done, serve on pieces of toast — spread with the insides that have been fried in butter, sherry, pepper, and salt — and serve in the centre a puree (made from the legs and the rest part of the meat picked from the bones) and around on the platter a brown game sauce

Cook this with the app: pantry check, scaling, and the assistant.