Fillets of Woodcock à la Provençale

Ingredients

• woodcock
• olive oil
• salt
• coarse black pepper
• mixed spice
• a pounded head of garlic
• six eschalots
• a laurel leaf
• two cloves
• a dessert-spoonful of flour
• a tumblerful of white wine
• three tumblersful of stock
• a little lemon-juice
• a few strips of lemon peel
• a fried sippet of bread

Method

1. 1

   Fillet your woodcock, and soak in olive oil seasoned with salt, coarse black pepper, mixed spice, and a pounded head of garlic.

2. 2

   Place the carcases in a stew-pan with some olive oil, a few parsley leaves, a head of garlic, six eschalots, a laurel leaf, and two cloves; when brown, add a dessert-spoonful of flour, a tumblerful of white wine, and three tumblersful of stock, reduce to half the quantity, and pass through a tammy.

3. 3

   Toss the fillets of woodcock in warm oil; when done, place round an entrée dish with a fried sippet of bread between each one; stir a little lemon-juice, and a few strips of lemon peel, into the sauce, and pour over the fillets.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 107. The excerpt below is the record exactly as published.

Fillets of woodcock à la provençale. Fillet your woodcock, and soak in olive oil seasoned with salt, coarse black pepper, mixed spice, and a pounded head of garlic. Place the carcases in a stew-pan with some olive oil, a few parsley leaves, a head of garlic, six eschalots, a laurel leaf, and two cloves ; when brown, add a dessert-spoonful of flour, a tumblerful of white wine, and three tumblersful of stock, reduce to half the quantity, and pass through a tammy. Toss the fillets of woodcock in warm oïl; when done, place round an entrée dish with a fried sippet of bread between each one; stir a little lemon-juice, and a few strips of lemon peel

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