Scotch Woodcock

Many Victorian gentlemen considered this the best of all savouries.


  • 4 slices of toast, 3 × 2 in. (6 × 4 cm.), without crust and well buttered
  • 12 anchovy fillets
  • 4 egg yolks
  • ¼ pint (1½ dl.) double cream
  • pepper and salt
  • ½ oz. (15 g.) butter for eggs


Arrange the buttered toasts on a fireproof serving dish. Pound the anchovy fillets well, add a little pepper and spread them on the toasts. Keep hot. Beat the egg yolks well with the cream and season with salt and pepper. Melt the butter in a small saucepan, stir in the eggs and stir, holding just off the heat, until they begin to thicken. They should not boil and should only be a little thicker than double cream. Pour over the toasts and serve immediately.