Recipes > Meat > Woodcock à la Périgueux

Woodcock à la Périgueux


Truss a brace of woodcocks, cover them with layers of bacon and put them into a stewpan with as much richly flavoured stock as will barely cover them, and add a glassful of Madeira. Let them simmer till done enough, drain, dish them, and pour over some Périgueux sauce.


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Dressed Game and Poultry à la Mode (1888).

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