| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Scottish |
Scottish |
4 |
servings |
INGREDIENTS
| 8 |
|
Anchovy fillets |
| 4 |
|
Egg yolks |
| 1/2 |
pt |
Thin cream |
| 1 |
tb |
Butter |
| 1 |
tb |
Chopped parsley |
| 1 |
pn |
Cayenne pepper |
| 4 |
sl |
Toast |
|
|
Pepper |
INSTRUCTIONS
Pound anchovy fillets into butter; add pepper to taste.
Spread toast thinly with anchovy and pepper butter; keep warm in oven.
Beat egg yolks, cream, parsley and cayenne pepper to taste, all together.
Stir over boiling water in a double boiler until thick.
Pour over the toast slices; serve immediately.
Converted by MC_Buster.
NOTES : As with so many Scottish dishes Scotch Woodcock is a fanciful title
for something quite different from what the name suggests. This tasty
savoury is an anchovy and egg yolk concoction poured over toast. Serve with
Beetroot salad.
Converted by MM_Buster v2.0l.
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