Fillets of Woodcock on Toast
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 124. The excerpt below is the record exactly as published.
Fillets of woodcock on toast, Rognon de veau rôti. Roast calf's kidney. Choux de Bruxelles au beurre, Brussels sprouts with butter, Pouding de cabinet, Cabinet pudding. Fillets of woodcock on toast. Fillet four woodcock, trim them, sprinkle with salt, pepper, and a little melted butter; chop up the trail with a little scraped bacon, salt, pepper, eschalots, and parsley ; cut some slices of bread-crust a good bit bigger than the fillets, make several deep slits down the edges, warm them in butter, scoop out the crumb, and fill them with the stuffing ; either bake or broil them ; toss the fillets in a saucepan with butter until done, lay one on each baked crust, and moisten with a sauce made of the pounded carcases of the birds mixed with meat glaze
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