Woodcocks a la Celestin
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 4. The excerpt below is the record exactly as published.
Woodcocks a la Celestin). — Roast a brace of woodcocks ; put the trail that has dropped from them with some gravy into a saucepan, adding pepper, salt, the juice of half a lemon and a liqueur glass of brandy. Let this sauce reduce on the fire. Meanwhile, mince finely the insides of the birds with a slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.