Recipes > Meat > Woodcock la Lucullus

Woodcock la Lucullus


Roast the woodcocks in the usual way, and catch the trail on a toast. Whilst the birds are still under-dressed, pour over them a little melted butter with which the yolk of an egg and a little cream has been mixed. Sprinkle grated breadcrumbs over, brown with a salamander, and serve with brown gravy.


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Dressed Game and Poultry la Mode (1888).

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