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 truffl✪ Woodcock a la Fanchonettee 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) and truffles; glaze with aspic. Arrange
on a foundation of aspic of macedoine with a bunch of lettuce in
the centre and French dressing; garnish the dish around with let¬
tuce leaves, roses of radishes, and chopped aspic. Serve as a com¬
plete salad.
Stuffing. Take the insides of the bird, remove the gall, chop
the heart and liver fine; fry all in butter, sherry, pepper, and salt;
add to that some mock (fausse) pate de foie gras.
Woodcock in Aspic ( Becasse en Aspic ) a la Beuveau
Pick, singe, and clean the woodcocks✪ Stuffed Cutlet of Woodcock a la Chaud-froid; put in wrater (sufficient
to cover them) with pepper, salt, sherry, onions, and carrots;
cook fifteen to twenty minutes; leave in the juice until cold. 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. Chaud-froid with a brown chaud-
froid sauce, glaze with aspic, decorate the legs and wings with
wflupped cream that contains some gelatine. Glaze with aspic
again. 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. Dip in lukewarm water, turn out on a hominy
foundation on a paper doily, garnish around with roses of rad¬
ishes and pieces of chopped aspic. Put in the centre of a
fancy silver skewer that holds glazed cooked yolks of eggs, truf-
THE SWEDISH, FRENCH,
fles, roses of radishes, etc., by putting a piece of bread in the
centre on top of the hominy which will hold the skewer straight.
Garnish w ith cress. Serve with the salad for luncheon or dinner.
SNIPE ( Becassines )
Roasted Snipe ( Becassines roties ) a la Continentale ✪ Roasted Snipe a la Continentale
Page 354 · 5 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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 allemande 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
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) and truffles; glaze with aspic. Arrange on a foundation of aspic of macedoine with a bunch of lettuce in the centre and French dressing; garnish the dish around with let¬ tuce leaves, roses of radishes, and chopped aspic. Serve as a com¬ plete salad.
Stuffing. Take the insides of the bird, remove the gall, chop the heart and liver fine; fry all in butter, sherry, pepper, and salt; add to that some mock (fausse) pate de foie gras.
Woodcock in Aspic ( Becasse en Aspic ) a la Beuveau
Pick, singe, and clean the woodcocks; put in wrater (sufficient to cover them) with pepper, salt, sherry, onions, and carrots; cook fifteen to twenty minutes; leave in the juice until cold. 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. Chaud-froid with a brown chaudfroid sauce, glaze with aspic, decorate the legs and wings with whipped cream that contains some gelatine. Glaze with aspic again. 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. Dip in lukewarm water, turn out on a hominy foundation on a paper doily, garnish around with roses of rad¬ ishes and pieces of chopped aspic. Put in the centre of a fancy silver skewer that holds glazed cooked yolks of eggs, truf-
fles, roses of radishes, etc., by putting a piece of bread in the centre on top of the hominy which will hold the skewer straight. Garnish with cress. Serve with the salad for luncheon or dinner.
SNIPE ( Becassines )
Roasted Snipe ( Becassines roties ) a la Continentale
Records on this page
Woodcock in Aspic a la BeuveauWoodcock a la FanchonetteStuffed Cutlet of Woodcock a la Chaud-froidRoasted Snipe a la ContinentaleSnipe a la Walde