Woodcock a la Lucullus

Name: Woodcock a la Lucullus
Ingredients: Roast the woodcocks; a little melted butter; the yolk of an egg; a little cream; grated breadcrumbs

From Dressed game and poultry à la mode, 1888

Presented as published in 1888. 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

57Calories

3 gProtein

0 gCarbs

5 gFat

Full nutrition (7 nutrients)

Calories57 kcal

Protein2.8 g

Carbohydrates0.2 g

Total Fat4.9 g

Vitamin E1 mg

Riboflavin (B2)0.1 mg

Water8.9 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.

Woodcock a la LucuUus. Roast the woodcocks in the usual way, and catch the trail on a toast. Whilst the birds are still under-dressed, pour over them a little melted butter w^ith which the yolk of an egg and a little cream has been mixed. Sprinkle grated breadcrumbs

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