Salmi of Woodcock a la Chasseur

Ingredients

• six fine woodcocks
• an ounce of butter
• half a raw carrot
• half a raw onion
• a small bouquet
• six whole peppers
• half a pint of Espagnole sauce
• half a glassful of sherry wine
• three tablespoonfuls of mushroom liquor
• the zest of one lemon
• twelve mushrooms

Method

1. 1

   Pick, singe, draw, and wipe six woodcocks.

2. 2

   Cook with butter, carrot, onion, bouquet, and peppers for five minutes.

3. 3

   Moisten with Espagnole sauce, sherry, and mushroom liquor, season, and cook for fifteen minutes.

4. 4

   Stick mushrooms in the heads, strain sauce over, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 224. The excerpt below is the record exactly as published.

Salmi of Woodcock a la Chasseur.— Pick, singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks ; wipe them neatly, and put them in a roasting-pan with half a pinch of salt. Cook for four minutes in the oven ; then cut off the legs and necks, but preserve the heads. Put an ounce of butter into a saucepan, with half a raw carrot and half a raw onion, all cut in pieces, a small bouquet (No. 254), and six whole peppers. Cook for five minutes on the stove, then moisten with half a pint of Espagnole sauce (No. 151), half a glassful of sherry wine, and three tablespoonfuls of mushroom liquor. Season with half a pinch of salt and half a pinch of pepper, and let cook for fifteen minutes more. Stick a good-sized, fine mushroom in the bill of each head, run the bill into the breast of each woodcock, and put them in a sautoire ; strain the sauce over, add twelve mushrooms cut in two, and the zest of one lemon

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