Woodcock a la fine Champagne Recipe
By April 11, 2013Published:
- Roast the woodcock for 12 minutes.
- Cut joints in a dish and keep warm.
- Chop up the intestine as finely as possible and press the carcass to squeeze out as much blood and juice as possible.
- Add the intestines to this liquid, pour over a small glass of brandy and flame. Add a teaspoonful of concentrated game stock, a dash of lemon juice and a little cayenne pepper.
- Pour the sauce over the birds in the serving dish.