Scotch Woodcock from The Settlement Cook Book by Lizzie Black Kander
Mix a paste of livers and anchovy, butter, 1 yolk, salt and pepper; spread this on toast and put in the oven, then make a sauce (in the double boiler), of 2 yolks, slightly stirred with 1 cup cream...
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Cooking tools:
- Double boiler
- Stove
- Oven
- Mixing bowl
- Spoon
- Chef's knife
Ingredients
- 2 tablespoons anchovy paste
- 4 chicken livers, boiled and mashed
- 1/16 teaspoon cayenne pepper
- 2 yolks
- 2 tablespoons butter
- 1 yolk
- Toast
- 1 cup cream
- ½ teaspoon salt
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