Salmis of Woodcock

Name: Salmis of Woodcock
Ingredients: 4 woodcock; 4 tablespoons dry white wine; 4 tablespoons rich beef stock; 2 lemons; salt, freshly-ground black pepper and nutmeg; salt, freshly-ground black pepper and nutmeg; salt, freshly-ground black pepper and nutmeg; 1-2 tablespoons dry mustard; 2-3 ounces mushrooms, sliced 1 tablespoon butter; 2-3 ounces mushrooms, sliced 1 tablespoon butter; 1 tablespoon flour; 2 tablespoons finely-chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 woodcock
4 tablespoons dry white wine
4 tablespoons rich

Main course

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