Schnetze Hoellische (Woodcock in Flames)

Ingredients

• two woodcocks
• a glass of hock
• a teacupful of thick partridge cullis or good demi-glaze
• a pinch of cayenne
• half a glass of brandy
• the strained juice of a sweet orange
• the same of a large ripe tomato

Method

1. 1

   Pluck and dress the woodcocks, thread them on a skewer, and pass over a flame for 2-3 minutes.

2. 2

   Cut thin slices from the breasts and keep hot.

3. 3

   Squeeze the carcases to extract juices, add orange juice, tomato juice, hock, cullis, and cayenne.

4. 4

   Stir and strain into a sauceboat.

5. 5

   Pour brandy over the slices, light it, and serve with sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 76. The excerpt below is the record exactly as published.

Schnetze Hoellische. (Woodcock in Flames.) Pluck and dress, but do not draw the trails, of two woodcocks. Thread them on a long skewer, pass them smartly over the flame of a spirit lamp for two to three minutes. Cut very thin slices from the breasts, which keep hot under cover. Put the carcases in a press, similar to a glorified lemon squeezer, and thoroughly squeeze all the juices into a chaffing dish ; add the strained juice of a sweet orange, the same of a large ripe tomato, a glass of hock, a teacupful of thick partridge cullis or good demi-glaze, and a pinch of cayenne Stir all together, and when just through the boil, strain into a hot sauceboat. When about to serve pour half a glass of brandy

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