Recipes > Meat > Woodcock à la Provençale

Woodcock à la Provençale

Ingredients

• 1 brace of woodcock
• salad oil
• black pepper
• cloves
• garlic
• 6 shalots
• 1 bayleaf
• 1 bouquet garni
• 1 dessert-spoonful of flour
• 1 tumblerful of Chablis
• 1 pint of stock
• fried bread sippets
• lemon juice

Instructions

Fillet the woodcocks, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic. Place the bones on a stewpan with some salad oil, the shalots, a head of garlic, the bayleaf, and bouquet garni. When brown, add the flour, Chablis, and stock. Reduce to half the quantity, and pass through a tammy. Sauté the fillets in warm oil; when done, place them in a circle on an entrée dish with a fried bread sippet between each, stir a little lemon juice into the sauce, and pour over the fillets.

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Source

Dressed Game and Poultry à la Mode (1888).