Woodcock a la Proven^ale

Ingredients

• a brace of woodcock
• salad oil
• six shalots
• a head of garlic
• a bayleaf
• a bouquet garni
• a dessert-spoonful of flour
• a tumblerful of Chablis
• a pint of stock
• a little lemon juice

Method

1. 1

   Fillet the woodcock, soak in salad oil seasoned with black pepper, cloves, and garlic.

2. 2

   Brown the bones with oil, shalots, garlic, bayleaf, and bouquet garni.

3. 3

   Add flour, Chablis, and stock, reduce, and strain.

4. 4

   Sauté the fillets in warm oil, arrange on a dish with fried bread sippets, stir lemon juice into the sauce, and pour over the fillets.

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 Proven^ale. Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic. Place the bones on a stewpan with some salad oil, six shalots, a head of garlic, a bayleaf, and a bouquet garni. When brown, add a dessert-spoonful of flour, a tumblerful of Chablis, and a pint of stock. Reduce to half the quantity, and pass through a tammy. Saute the fillets in warm oil ; when done, place them in a circle on an entree dish with a fried bread sippet between each, stir a little lemon juice

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