Advertisement
Salmis of Woodcock
- Serves
4
- Difficulty
Easy
Published 1963
Ingredients
4 4 tablespoons 4 tablespoons
Method
Roast woodcock slightly (until about half cooked) and cut them into serving pieces. Be sure to cut woodcock on a serving dish to catch blood and juices. Arrange pieces in the blazer pan of a chafing dish.
Crush livers and giblets into serving dish containing juices; add dry white wine, beef stock and juice of 2 lemons; stir in the finely-grated peel of 1 lemon, and season to taste with
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe