Scotch Woodcock

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About

I have a long-standing disagreement about the construction of Scotch Woodcock. I think the anchovy should be mashed, as in Gentlemen’s Relish, and only the yolks of the eggs used. I’d also use capers, not olives. However, this is The Ivy Cookbook, so here is their recipe.


  • 8 medium eggs
  • 60 ml double cream
  • 90 g butter


Crack the eggs into a bowl and whisk them. Stir in the cream and season the mixture.

In a thick-bottomed pan, melt 60 g of the butter, add the egg mixture and stir over a medium heat with a wooden spoon, ensuring that you scrape the sides occasionally. The eggs should be creamy when they ar