Salmis of Woodcock

Ingredients

• Cut up some roast woodcock into joints
• sprinkle the pieces of bird with salt
• sprinkle the pieces of bird with pepper
• sprinkle the pieces of bird with chopped eschalots
• moisten with fish stock
• add lemon juice
• add a little melted butter
• add grated bread-crust

Method

1. 1

   Cut up some roast woodcock into joints, place over a spirit lamp, sprinkle with salt, pepper, chopped eschalots, white wine, lemon juice, melted butter, and grated bread-crust.

2. 2

   Simmer for ten minutes, turning the joints when half done, and serve very hot.

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 142. The excerpt below is the record exactly as published.

Salmis of woodcock. Pouding de navets. Turnip pudding. Macédoine de fruits au champagne. Macédoine of fruit with champagne, Salmis of woodcock. This dish is often prepared at table. Cut up some roast woodcock into joints, place the dish over a spirit lamp, sprinkle the pieces of bird with salt, pepper, chopped eschalots, white wine, lemon juice, a little melted butter, and grated bread- crust; simmer for ten minutes; take care to turn the joints when half done, and serve very hot. Turnip pudding. Wash, blanch, peel, and dry some fine large turnips, cut up into slices, and warm in a saucepan with melted butter, add salt, pepper, and a pinch of powdered sugar, stir in some reduced white béchamel sauce, boil for a minute, pass through a tammy, and add suffcient eggs to make the purée a good substance, pour into a well-buttered mould, which has a well in the centre, cook in a bain-marie, and when done, turn out of the mould, garnish the centre with prettily-cut vegetables, which have been cooked in béchamel sauce, and serve. A little double cream is a great improvement to this dish, which can also be made of pumpkin, spinach, or carrots, THE 366 BILLS OF FARF. 365 — —— " "— "—"—" DECEMBER 3o. MENU EN MAIGRE. BILL OF FARE FOR FAST DAY. Potage de poisson aux herbes. Fish soup with chopped herbs. Croquettes de riz au parmesan. Rice CU and Parmesan cheese. Filets de sarcelles aux anchois. Fillets of teal and anchovies. Brochet sauce ravigote provençale. Pike, provençale ravigote sauce, Purée de pommes de terre gratinée. Baked purée of potatoes. Gelée d’oranges. Orange jelly. Fish soup with chopped herbs. Cook some chopped lettuce, chervil, celery, and sorrel leaves in fish stock. Stir some yolks of egg into a little fish stock; when thick, add to the boiling soup and vegetables, and as soon as done, pour into a soup-tureen on to slices of bread, which have been sprinkled with either olive oil or melted butter. Fillets of teal and anchovies. Fillet your teal, which have been about three quarters roasted, lay them on a tin dish, which has been slightly buttered and sprinkled with grated parmesan cheese; place a fillet of anchovy on each piece, moisten with fish stock

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