Woodcock almandine. 


6 woodcock split down back.

1/4 cup flour

Salt and pepper

4 tbsp. butter

1/2 cup white table wine

2 tbsp. lemon juice

1/4 cup blanched, sliced almonds

Directions: Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 woodcock per serving.)

Woodcock in wine. 


4 woodcocks

1 small cup of butter

2 onions

1 tablespoon of flour

1/2 small cup of red wine

4-5 ripe tomatoes

Salt and pepper

3-4 slices of bread

Extra butter for frying and bread

Directions: Prepare the woodcocks, salt and pepper them, and secure the beaks between two legs (this is the most impressive presentation). Melt half the butter in a pan and when hot, fry the woodcocks. Remove from the pan and place in a saucepan. To the butter in the frying pan, add the finely chopped onion and sauté.Next, add the flour and stir with a wooden spoon until golden. Add the wine; when it comes to a boil remove the pan from the heat and pour the contents into the saucepan containing the woodcocks. Add half a cup of water, return the saucepan to the cooker and simmer for another half hour. Finely chop the livers and sauté in the remaining butter. Add crushed tomatoes, salt and pepper, and cook the sauce for 20 minutes. Pour the sauce into the saucepan and allow the dish to cook a few more minutes. Serve the woodcocks on a platter, garnished with bite-sized pieces of bread that have been fried in butter, and pour the sauce over.


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