Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is a dish I invented for my friends Jane and George Burnett. George is a keen shot and commented he couldn’t find different ways to cook woodcock. He shoots more than most—I don’t have that problem myself!


For the potato cakes

  • 1 pound waxy potatoes (about 3-4 medium)
  • 2 egg whites
  • 1</


To make the potato cakes, boil the potatoes, drain until they have stopped steaming, and mash them. Beat the egg whites very stiffly. In a separate bowl mix the yolk, capers, mustard, and cream into the mash and fold in the egg whites. Form small cakes and fry them in butter until brown.

Preheat the oven to 4