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Scotch Woodcock Recipe

A popular Victorian 'savoury'. It's also suitable for a light lunch, or starter (if followed by something less rich).


For 4 people:

1 x 50g tin of Anchovies, drained
180g/6 oz Unsalted Butter, at room temperature
4 large slices of bread, with the crusts removed
4 Yolks from medium Eggs
300ml/½ pint Double Cream
Salt, freshly-ground Black Pepper and a little Cayenne pepper
Freshly-chopped Parsley or Chives


1. Mash the anchovies up with a fork, and mix then in to 150g/5 oz of the butter.

2. Toast the bread, and share it between warmed plates.

3. Melt the remaining butter in a pan, or bain marie over a low heat, then mix in the egg yolks, followed by the cream.

4. Season with the salt, pepper and Cayenne.

5. Increase the heat a little, and stir with a wooden spoon until you have a thick sauce. Don't leave the sauce unattended, and stir constantly.

Pour the sauce over the taste, and sprinkle with the chopped parsley or chives.

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