Scotch Woodcock

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 oz (25 g) butter
  • 4 slices toast, crusts removed
  • 12 tinned anchovy fillets
  • Pepper and salt
  • 4 egg yolks
  • 5 fl oz (150 ml) double cream


Butter the toast and arrange in an ovenproof serving dish. Pound the anchovy fillets well, add a little pepper and spread on the toast. Keep hot.

Beat the egg yolks well with the cream and season with salt and pepper. Melt ½ oz (15 g) butter in a small saucepan, add the egg mixture and stir, holding just off the heat, until it begins to thicken. It should not boil and should be only a little thicker than double cream. Pour onto the toast and serve.