Salmi of Woodcocks a la Lucullus

Ingredients

• three woodcocks
• three fowl livers
• a dozen mushrooms
• a shalot
• a sprig of parsley
• butter
• salt
• pepper
• a dust of cayenne
• six bits of bread
• six spoonfuls of Espagnole sauce
• a glass of Marsala

Method

1. 1

   Roast the woodcocks under-done, remove the trail, and mix with livers or pate.

2. 2

   Make a farce with mushrooms, shalot, and parsley, fry, then pound and season.

3. 3

   Fry bread bits, spread farce, bake, and serve with fillets and sauce made from bones, Espagnole sauce, and Marsala.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Salmi of Woodcocks a la Lucullus. Take three woodcocks, which must be roasted very under-done. Take out the trail, and add to it either three fowl livers or their equivalent in pate de foie gras. Make a farce with a dozen mush- rooms chopped very fine, a shalot, a sprig of parsley, both chopped fine. Fry these in a little butter, then add the trails and livers or pate de foie gras to fry with them ; when done, pound all in a mortar and season with salt, pepper, and a dust of cayenne. As three woodcocks will give six fillets, cut six bits of bread of the same size and fry them of a nice colour. Then spread the farce equally divided over the six croustades, put them into the oven, and when of a good colour put them between each of the fillets. Make the sauce from the bones and cuttings of the birds, add six spoonfuls of Espagnole sauce and a glass of Marsala

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