Woodcock Pie

Ingredients

• your birds
• equal quantities of veal and bacon
• salt, pepper, and chopped herbs
• a plain mould with paste
• glaze with yolk of egg

Method

1. 1

   Bone and draw the woodcock, fill with stuffing made of their trail, veal, bacon, seasonings, and truffles.

2. 2

   Line a mould with paste, add layers of stuffing and woodcock, cover with paste, glaze, bake, and pour in gravy before serving.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 119. The excerpt below is the record exactly as published.

Woodcock pie. crevisses en buisson. Crayfish. Bombes glacées. Iced bomb. Boiled ham à la Maillot. Soak your ham for twelve hours, wrap it up in a cloth, and boil it in water; when done, place in a braising-pan with a bottle of Madeira or any kind of dry white wine, and simmer for half an hour : serve, garnished with carrots, onions, lettuces, turnips, and French beans, which have been boiled in a separate saucepan. Cover the whole with Madeïra sauce, Woodcock pie. Bone and draw your birds, and fill them with à stufhing made of their trail and equal quantities of veal and bacon, salt, pepper, and chopped herbs, all well pounded together. Line a plain mould with paste, cover the bottom with a layer of the stuffing, and some slices of truffle; add the woodcock, fill up all interstices with forcemeat and chopped truffles ; cover over with a piece of paste, glaze with yolk of egg

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