Woodcock en Surprise

Ingredients

• two livers of fowls
• the trails of some cold woodcocks
• two shalots
• a sprig of parsley
• eight flap mushrooms
• butter
• salt
• pepper
• some neat slices of bread about two inches square

Method

1. 1

   Chop shalots, parsley, and mushrooms finely and fry in butter.

2. 2

   Add the trail and livers to fry with the vegetables.

3. 3

   Pound all together, season, and spread on fried bread slices.

4. 4

   Bake until colored, then serve with woodcocks in salmi and a rich brown sauce flavored with claret.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Woodcock en Surprise. Take two livers of fowls and the trails of some cold woodcocks. Chop very finely two shalots, a 76 DRESSED GAME, sprig of parsley, and eight flap mushrooms, and fry in butter. When nearly cooked, put in the trail and livers to fry with the vegetables. After, pound all together in a mortar, and season with salt and pepper. Cut some neat slices of bread about two inches square, and fry them a pale colour, then spread on them the liver and trail forcemeat. Place them into the oven to colour, then dish them up with the woodcocks made into a salmi over them, with a good rich brown sauce flavoured with claret round. Salmi of Woodcocks a la Lucullus. Take three woodcocks, which must be roasted very under-done. Take out the trail, and add to it either three fowl livers or their equivalent in pate de foie gras. Make a farce with a dozen mush- rooms chopped very fine, a shalot, a sprig of parsley

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