Scotch Woodcock Recipes
SCOTCH WOODCOCK
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Prepare the toast. Spread one-half teaspoon anchovy paste on one side of each piece of toast.
- Put the eggs in a mixing bowl, and add the cream, salt and pepper. Beat thoroughly.
- Heat the butter in a heavy saucepan and add the egg mixture. Cook, stirring constantly, with a wooden spoon or rubber spatula. Take care not to overcook the eggs.
- Spoon an equal amount of the eggs onto each slice of toast. Garnish the top with two crossed, flat anchovy fillets. Garnish the center of each cross with a small sprig of parsley or watercress.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 15 grams, Sodium 642 milligrams, Sugar 2 grams, TransFat 0 grams
VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS
A very "upper-crust" savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a large five or six course meal! Nowadays, it is more likely - one assumes - that it will be served at breakfast, brunch or as a light snack! This uses Gentleman's Relish, I have the "secret" recipe posted on Zaar! Recipe #228778
Provided by French Tart
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Remove the crusts, if you wish and toast the slices of bread.
- Spread with butter and Gentleman's Relish.
- Cut each slice in half.
- Melt a small piece of butter in a saucepan.
- Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
- Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
- Remove from heat and keep stirring, then add the capers.
- The mixture will become creamy.
- Place the toast onto two plates and divide the mixture between them.
- Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.
Nutrition Facts : Calories 187.4, Fat 8.4, SaturatedFat 2.8, Cholesterol 226, Sodium 714.7, Carbohydrate 14.8, Fiber 2, Sugar 1.9, Protein 13.5
SCOTCH WOODCOCK
Number Of Ingredients 6
Steps:
- Beat eggs with salt and pepper until foamy. Cook in butter over low heat until the eggs begin to set, stirring gently. Stir in sherry and continue cooking until eggs are done. Meanwhile, spread lightly on toast with anchovy paste. Serve eggs on top of toast.
Nutrition Facts : Nutritional Facts Serves
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