Scotch Woodcock Recipe
Ingredients
| 12—15 anchovies or 15 ml (1 tbsp) Gentleman's Relish | ||
| Butter | 30 Gram | |
| Spread | 65 Gram | |
| Double cream | 60 Milliliter | |
| Egg yolks | 4 Medium, chopped | |
| Parsley | 5 Milliliter, chopped | |
| Good pinch of cayenne pepper | ||
| Salt | 1 Pinch | |
| 8 slices of wholewheat bread | ||
Directions
Chop the anchovies if using and rub through a sieve to make a paste.
In a small saucepan over a low heat, gently melt the 30 g (l 1/2 oz) butter.
Add the cream and egg yolks and stir until the mixture thickens.
Add the parsley, cayenne and salt and blend well.
Leave to simmer over a very low heat while you make the toast.
Toast the bread and spread with butter and the anchovy paste or Gentleman's Relish.
Bring the cream and egg mixture almost to the boil and pour on to the toast.
Cut the toast into squares or fingers and serve immediately.
In a small saucepan over a low heat, gently melt the 30 g (l 1/2 oz) butter.
Add the cream and egg yolks and stir until the mixture thickens.
Add the parsley, cayenne and salt and blend well.
Leave to simmer over a very low heat while you make the toast.
Toast the bread and spread with butter and the anchovy paste or Gentleman's Relish.
Bring the cream and egg mixture almost to the boil and pour on to the toast.
Cut the toast into squares or fingers and serve immediately.
Chef
