2 tablespoons butter (30 g)
1 medium onion (finely diced)
1 1/4 lbs woodcock breast (615 g)
1/2 cup cream
1/2 cup mayonnaise
1 tablespoon (1 envelope) unflavored gelatin
1/4 teaspoon Worcestershire sauce
1 1/4 cups broth (from 8-10 carcasses, seasoned with carrot, onion, salt, 1 clove)
Salt & freshly ground pepper to taste
On, or after September 1, charge the blunderbus with number eights. Set the dog into an alder thicket. When the little suckers flit out of the alders, paste away until you have accumulated about 8 of 'em. (May take several days). Draw birds and hang until tender, or, cut the breasts, legs and thighs out, saving the carcasses for broth.
Heat the butter in heavy skillet. Add timberdoodle parts and saute until lightly browned, seasoning with salt and pepper to taste. Set aside. Sprinkle gelatin over 1/4 cup of the cold broth. Heat remaining cup of broth and mix with the softened gelatin. Blend gelatin mixture with meat, onion, cream and mayonnaise (or, pre-grind solid ingredients, mix all until smooth). Add Worcestershire sauce and salt to taste. Pour into lightly oiled 1-quart mould; chill until firm. Unmould on serving plate with garnish, crisp bread or crackers, or, serve with greens as a main dish! If you wonder why it tastes like it does, consider again the illustration above (Nancy Howe's gorgeous depiction of the North American woodcock, Scolopax minor , available for purchase from Orvis Co.)
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Date created: December 27, 1995 Last modified: November, 1997 Copyright © 1995-1997, George R. Spangler Maintained by: G. Spangler GRS@fw.umn.edu