Plover Or Woodcock, Braised Recipe
Ingredients
| 4 plover | ||
| Stock | 3/4 Pint | |
| White wine | 1/4 Pint | |
| 1 blade of mace | ||
| 1 tablesp. flour mixed with 1 tablesp. butter, for thickening | ||
| Juice of 1/2 a lemon | ||
| Egg yolks | 4 , boiled (FOR THE STUFFING) | |
| 4 artichoke bottoms | ||
| 2 tablesp. chopped parsley | ||
| Salt, Pepper and Nutmeg | 1 To taste (FOR THE STUFFING) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix the stuffing ingredients together and divide it amongst the four birds; put it into the body of each bird, then lay them in a casserole.
Season them well, pour over the stock, wine and add the blade of mace.
Cover and cook in a moderate oven (350° F. electric; gas regulo 4) for 35-40 minutes.
Thicken with the flour rubbed in butter and finally add the lemon juice.
Heat up before serving.
Small game birds such as the above are also very good rubbed with butter and grilled over a turf (peat) fire, for about 10 minutes.
Charcoal will do if turf is not available.
Season them well, pour over the stock, wine and add the blade of mace.
Cover and cook in a moderate oven (350° F. electric; gas regulo 4) for 35-40 minutes.
Thicken with the flour rubbed in butter and finally add the lemon juice.
Heat up before serving.
Small game birds such as the above are also very good rubbed with butter and grilled over a turf (peat) fire, for about 10 minutes.
Charcoal will do if turf is not available.
Chef
