Woodcock Toast
From Culinary jottings, 1885
Serve immediately for best results.
Presented as published in 1885. 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
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 127. The excerpt below is the record exactly as published.
Woodcock toast is one of the most recherche of all savoury entremets of this class. Numerous recipes are given for it, and its name is distorted by many writers upon cookery, some of whom ])resent it to their readers under the meaningless title of " Scotch-Woodcock." In its un- pretending form this toast is exceedingly like one I have already given, viz. : — a better kind of anchovy toast with an egg-cream custard to})-dressing, but I'eal " AYoodcock- toast" should be composed as follows : — Take two freshly boiled fowl's livers, — [those of a goose, a turkey, or a couple of ducks, are better still, while the remains of iipdte de foie gras are superlatively the best] — j)()und the liver to a paste, mixing with it a tea-spoonful of anchovy sauce, or the flesh of one fish pounded, a pinch of sugar, plenty of fresh butter, and the yolk of one raw egg ; dnst into it a little spiced pepper, pass it througli the sieve, and set it aside on a clean plate. Prepare four squares of golden-tinted, crisply-fried, bread, about lialf an inch thick, spread the liver paste over them and set them in a moderate oven to retain their heat, but not to burn. Xow, pour a coffee-cupful of good cream into a sauce-pan, which must either be dipped into a buin-marie, or placed over a very low fire indeed ; stir into it, as it warms, the carefully strained yolks of two raw eggs, continue stirring one way till the cream thickens nicely and is quite hot (without boiling) and pour it over your toasts : the egg whites (whisked by an assistant to a stiff froth whilst you wei-e heating and thickening the cream) should be laid on the top of all, and the dish sent up without delay. Or the preparation may be slightly varied as folloAvs : — Fry the toasts, butter them, and set them in a mode- rate oven to keep hot. When heating the cream, stir into SAVOURV TOASTS. 227 it the lli-er-paste as well as the raw yolks of two eggs
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Cook this with the app: pantry check, scaling, and the assistant.