Woodcock in Aspic a la Beuveau

Ingredients

• woodcocks
• pepper
• salt
• sherry
• onions
• carrots
• whipped cream
• gelatine

Method

1. 1

   Pick, singe, and clean the woodcocks; put in water (sufficient to cover them) with pepper, salt, sherry, onions, and carrots; cook fifteen to twenty minutes; leave in the juice until cold.

2. 2

   Chop heart and liver fine with the insides; fry in butter, sherry, pepper, and salt about five minutes; divide it among the birds — put about one teaspoon of it inside each.

3. 3

   Chaud-froid with a brown chaud-froid sauce, glaze with aspic, decorate the legs and wings with whipped cream that contains some gelatine.

4. 4

   Glaze with aspic again.

5. 5

   Have ready a deep fluted mould; glaze with aspic, raise the birds in the glazed mould — heads down and legs up; fill the mould with aspic that is just beginning to settle; leave on ice until ready to serve.

6. 6

   Dip in lukewarm water, turn out on a hominy foundation on a paper doily, garnish around with roses of radishes and pieces of chopped aspic.

7. 7

   Put in the centre of a fancy silver skewer that holds glazed cooked yolks of eggs, truffles.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 352. The excerpt below is the record exactly as published.

Woodcocks with Mushrooms, a la Upsala Becasses aux Champignons, a la Upsala Are cooked in the same way as Woodcock a la Chasseur [see re¬ cipe], only they are cut in halves and dressed in crown style — one piece resting on top of another — on a hot foundation of hominy with a paper frill on the leg of each bird and the mushroom sauce in the centre. Fillets of Woodcock ( Filets le Becasse ) a la Laconia i Pick, singe, and wash the woodcock well; remove the insides, cut the breasts in halves, remove the bone, put on a buttered pan, cover with chicken mousse, make it in the shape of a half egg; decorate with colored mousse around, put an artificial bone in each, cook in oven — well covered — from six to eight minutes with sherry, pepper, and salt in the pan. When done, serve on pieces of toast — spread with the insides that have been fried in butter, sherry, pepper, and salt — and serve in the centre a puree (made from the legs and the rest part of the meat picked from the bones) and around on the platter a brown game sauce highly flavored with wine. Serve as entree for luncheon or dinner with the salad. Woodcock with Green Peas, a la Talleyrand Becasse aux Petits Pois, a la Talleyrand Pick, singe, and wash the woodcocks well; remove the head, take out the insides, free from gall; put in a frying pan with some butter, sherry, pepper, and salt; fry for about five minutes. Make round pieces of toast, and on them put the insides (that have been fried); keep well covered and hot until the birds are ready. In the meantime, have ready some brown sauce — made from mush¬ room juice, flour, and butter; color with kitchen bouquet and beef extract; put the birds (split in halves) into this sauce; let simmer from fifteen to twenty minutes. When done, arrange cutlets — one on each toast — in a circular style on a platter; put a paper frill on 238 THE SWEDISH, FRENCH each leg bone and green peas in the centre; garnish with watercress at the end of the platter. Serve as an entree for luncheon or dinner. Woodcock (Becasse) a la Canape Pick, singe, wash, and clean the woodcocks well; split in halves; put in a pan with some butter, sherry, pepper, and salt;cook from ten to fifteen minutes until golden brown. In the meantime, take the insides of the birds — the heart and liver that have been chopped and are free from gall — fry in little butter, sherry, pepper, and salt. Arrange each half of bird on top of a piece of toast that has been spread with the insides; on top of each put three pieces of curled bacon; garnish with watercress. Serve with game sauce (made from the pan) highly flavored wdth wine. Entree for luncheon or dinner. Woodcock in Croustade, a la Comtesse Becasse en Croustade, a la Comtesse Pick, singe, clean, and wash them well; remove the insides, cut the breast in two pieces — one from each side, the rest of the meat put in a saucepan with stock, sherry, butter, pepper, and salt to boil from fifteen to twenty minutes, leave in the stock until cold. When cold, pick the meat from the bones, chop and make into a puree, mix with a little of the brown sauce made from the pan the woodcocks have cooked in, adding insides, heart and liver that have been chopped and fried in butter, sherry, pepper, and salt. Make croustades of bread, one for each person, by cutting a piece of bread about three inches in height and five inches around, scoop out, scallop on the top and fancy it all around, fry in hot fat; keep hot in the stove; fill with a puree of woodcocks and in the meantime fry the small fillets of the bird in butter, sherry, pepper, and salt. Put one fillet >ion each croustade. Serve on a paper doily, as an entree for luncheon or dinner. Woodcock ( Becasse ) a la Fanchonette Pick, singe, clean, and wash them well; split in halves, remove the breast bone and wing bone (leaving the leg bone in); put on a but¬ tered pan with sherry, pepper, salt; steam from fifteen to twenty minutes — well covered. When done, cover with a rich alle- mande sauce with a strip of Spanish pepper around and a dia¬ mond of truffle in the centre. Take the insides (free from gall); chop the heart and liver fine; fry in butter, sherry, pepper, and AMERICAN COOK BOOK salt for about six minutes. In the meantime, make little fanchon¬ ette baskets from puff paste, fill with beans, and bake; when done, remove the beans, put a little of the insides (that have been fried) into each basket, and place a cutlet of woodcock on top. Serve as an entree for luncheon or dinner. COLD DISHES OF WOODCOCK 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

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