Woodcock with Green Peas a la Talleyrand

Ingredients

• woodcocks
• butter
• sherry
• pepper
• salt
• brown sauce
• mushroom juice
• flour
• beef extract
• green peas

Method

1. 1

   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.

2. 2

   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.

3. 3

   In the meantime, have ready some brown sauce made from mushroom 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.

4. 4

   When done, arrange cutlets — one on each toast — in a circular style on a platter; put a paper frill on each leg bone and green peas in the centre; garnish with watercress at the end of the platter.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 353. The excerpt below is the record exactly as published.

oodcock 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

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