4951 Scotch Woodcock

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Toast a long slice of bread 1 cm ( in) thick. Cover it with some very thick English Butter Sauce containing plenty of capers and anchovy purée.

Sprinkle with grated Parmesan, glaze quickly under the salamander and cut into small oblong pieces. Serve very hot.