Woodcock (a la Lucullus)

Ingredients

• a little melted butter
• the yolk of an egg
• a little cream
• grated bread-crumbs lightly over them
• serve with brown gravy

Method

1. 1

   Roast the woodcocks in the usual way, catch the trail on a toast.

2. 2

   Take the birds up when they are still under-dressed, pour over them melted butter mixed with the yolk of an egg and cream, sprinkle with bread-crumbs, brown them in a Dutch oven or with a salamander, and serve with brown gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2326. The excerpt below is the record exactly as published.

Woodcock (a la Lucullus).— Roast the woodcocks in the usual way, and catch the trail on a toast. Take the birds up when they are still under-di-essed, pour over them a little melted butter with which the yolk of an egg and a little cream has been mixed, s-prinkle grated bread-crumbs lightly over them, brown them in a Dutch oven or with a salamander, and serve with brown gra\'y. Time to roast the woodcocks, fifteen to twenty minutes. Probable cost, uncertain. Woodcock (a la Perigueux).— Truss three woodcocks, cover them with layers of bacon, and tie these on securely with string. Put them into a stewpan, pour over them as much richly-flavoured stock as will barely cover them, and add a glassfid of sherry or madeira. Let them simmer gently tiU done enough. Drain them, and remove the tapes. Put them on a dish, pour over them some Perigueux or truffle sauce, and serve. Woodcock, Chand Proid of.— Truss four woodcocks, and to keep them from ac- quiring any colour, wrap them in buttered writing-paper. Eoast before a clear fire, let them get cold, and cut them into neat joints. Make a little highly-seasoned and stifily-reduced allemande sauce. Cover the joints of wood- cock evenly with this, and put them on a dish in a cold place till it is set. Put in the centre of a dish a block of fried bread three inches high and an inch and a half across. Place the woodcock round this in a pyramidal form, and ornament the dish with aspic jelly. Woodcock, Devilled. — Divide a brace of under-dressed woodcocks into neat joints, and scixson the pieces with a savoury powder made in the proportion of a tea-spoonful of salt to a tea-spoonful of curry-powder, a tea-spoonful of cayenne, and a dessert-spoonful of mushroom- powder. Split the heads, take out the brains and put them in a basin with the trail, the yolk of a hard-boiled egg, the grated rind of half a lemon, a pinch of pounded mace, and a table- spoonful of soy. Rub the mixture with the back of a wooden spoon tUl it is smooth, and add the juice of two fSeville oranges, a table- spoonful of ketchui), and a glassful of madeira or sherry. Put the sauce with the birds into a silver dish over a spirit lamp, stir occasion- ally, and simmer gently tiU it is very hot and the flesh has become thoroughly impreg- nated with the liquor. Stir in quickly a dessert-spoonful of salad oil, and serve im- mediately. Woodcock, Fillets of. — Take sbc woodcocks, cut neatly the fillets from each side of the breast and the slices from the sides. Season them all with pepper and salt. Put the large fillets into a saucepan, pour claiifled butter over them, cover with a round of but- tered paper, and let them cook gently tUl done enough. Put the small fillets into a buttered baking-dish, place a little piece of truffle upon each, and bake in a gentle oven. Arrange the fillets neatly in a circle on a dish, put a little truflae puree in the centre, and serve with brown gravy

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