Recipes > Meat > Woodcock à la Provençale

Woodcock à la Provençale


  • 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


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.


Print recipe/article only


Dressed Game and Poultry à la Mode (1888).

comments powered by Disqus