Salmi of Woodcock a la Royale

Ingredients

• three woodcocks
• six shalots cut small
• a little lemon-peel
• four spoonfuls of brown sauce
• a wine-glassful of champagne

Method

1. 1

   Prepare the woodcocks for roasting and let them cool.

2. 2

   Dismember and remove the skin, then place in a stewpan with stock and simmer.

3. 3

   In another saucepan, combine shalots, lemon peel, woodcock carcases, brown sauce, and champagne.

4. 4

   Boil until reduced, strain over the woodcocks, add lemon juice, and garnish with fried bread sippets.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Salmi of Woodcock a la Royale Take three woodcocks and prepare them for roast- ing. When they are roasted let them get cold ; dismember them and remove all skin. Place them in a stewpan with some stock, then let them simmer, taking care they do not boil. Have ready another saucepan in which put six shalots cut small, a little lemon-peel and the carcases of the woodcocks, four spoonfuls of brown sauce and a wine-glassful of champagne

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