Scotch Woodcock


Take two slices of stale white bread, toast it and butter it well on both sides, then spread it over on one side with a layer of anchovy purée, place the other piece of toast on the top and press them together, and cut in strips about two inches long by one wide, arrange them on a hot dish en couronne and pour over them the following sauce: Put two raw yolks of eggs into a stewpan in the bain marie with four tablespoonfuls of thick cream, one and a half ounces of butter and a tiny dust of cayenne pepper, and mix with a wooden spoon, stirring all the time till the mixture is quite like a creamy sauce, then strain through the tammy or strainer, add a little chopped parsley and pour over the toast, and serve quite hot. This is also an excellent breakfast dish.