Chapter XIX · Savouries · No. 2326
2326—Scotch Woodcock
Toast some large slices of bread, one-third inch thick, and cover them with a very thick English butter sauce, combined with plenty of capers and anchovy purée.
Sprinkle with grated Parmesan; glaze quickly at the salamander; speedily cut up into small rectangles, and serve very hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2326, p. 683. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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