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Stuffed Cutlet of Woodcock a la Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 3
Stuffing includes insides of the bird, chopped heart and liver fried in butter, sherry, pepper, and salt.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
595Calories
49 gProtein
19 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein49 g
Carbohydrates19 g
Fiber2.1 g
Sugars6.8 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.8 g
Cholesterol123 mg
Sodium1097 mg
Potassium432 mg
Calcium122 mg
Iron5.2 mg
Magnesium40 mg
Phosphorus227 mg
Zinc1.1 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C8.4 mg
Vitamin A1081 mcg
Vitamin E0.4 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B126.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate76 mcg
Choline30 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 354. The excerpt below is the record exactly as published.
Stuffed Cutlet of Woodcock a la Chaud-froid Cotelette de Becasse farcie, a la Chaud-froid Pick, singe, and open, remove the insides, put in water (sufficient to cover them), pepper, salt, onions, carrots, sherry; let simmer from fifteen to twenty minutes ; leave in the juice until cold. When cold, cut the bird in halves, remove breast bone and second joint (leaving the leg bone in); stuff" the cutlet from the inside, leaving the meat part down and the other side up; put on a broiler; glaze with a brown chaud-froid sauce, decorate with whipped cream (that has some gelatine) and truffles; glaze with aspic. Arrange on a foundation of aspic of macedoine with a bunch of lettuce in the centre and French dressing; garnish the dish around with let¬ tuce leaves, roses of radishes, and chopped aspic. Serve as a com¬ plete salad. Stuffing. Take the insides of the bird, remove the gall, chop the heart and liver fine; fry all in butter, sherry, pepper, and salt; add to that some mock (fausse) pate de foie gras. Woodcock in Aspic ( Becasse en Aspic ) a la Beuveau Pick, singe, and clean the woodcocks
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