WOODCOCK

one of the most popular of the smaller game birds, found in many parts of Eastern North America, from Canada to the Gulf. It averages a little larger than a snipe and is distinguished by its long beak-utilized for boring for earth-worms, its favorite diet; short, thick neck; compact, rounded body and short wings and legs. Its upper plumage is a varied grey, buff, brown and black; the under parts are a reddish-brown. The flesh is dark and rich in flavor. The European woodcock is a similar bird of larger size.

added by the pass

Recipes that use woodcock

42 dishes across the Historical Foodie library call for woodcock.

The Epicurean · 42

No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
No. 2090 Partridges—Minced Emince de Perdreaux
No. 2118 Plovers Broiled Pluviers Grilles
No. 2120 Plovers Roasted a la Martel—Larded Pluviers Piques Rotis a la Martel
No. 2157 Broiled Snipe Becassines Grillees
No. 2198 Woodcocks a la Cavour Becasses a la Cavour
No. 2199 Woodcocks a la Dumas Becasses a la Dumas
No. 2200 Breasts of Woodcocks a la Diane Ailes ou Filets de Becasses a la Diane
No. 2201 Breasts of Woodcocks a la Houston Ailes ou Filets de Becasses a la Houston
No. 2202 Breasts of Woodcocks a la Mancelle Ailes ou Filets de Becasses a la Mancelle
No. 2203 Breasts of Woodcocks a la Vatel Ailes ou Filets de Becasses a la Vatel
No. 2204 Broiled Woodcocks Becasses Grillees
No. 2205 Woodcocks on Canapes a la Perigord Becasses sur Canapes a la Perigord
No. 2206 Woodcocks Roasted Becasses Roties
No. 2207 Salmis of Woodcocks a la Beaumont Salmis de Becasses a la Beaumont
No. 2208 Salmis of Woodcocks a la Sandford Salmis de Becasses a la Sandford
No. 2209 Woodcocks Stuffed Becasses Farcies
No. 2302 Hashed Woodcock in a Croustade with Soft Eggs Hachis de Becasses en Croustade aux Oeufs Mollets
No. 2319 Woodcock Pie—Hot Pate Chaud de Becasses
No. 2323 Lamb Pudding—Minion Fillets a la Gladstone Pouding de Filets Mignons d'Agneau a la Gladstone
No. 2324 Thrush Pudding Pouding de Grives
No. 2325 Woodcock Pudding Pouding de Becasses
No. 2337 Woodcock Quenelles a la d'Artois Quenelles de Becasses a la d'Artois
No. 2366 Souffle of Woodcocks with Truffles Souffle de Becasses aux Truffes
No. 2452 Chaudfroid of Doe Bird, Plovers, Bustards or Woodcock with Fumet Chaudfroid de Courlis, Pluviers, Vanneaux on Becasses au Fumet
No. 2479 Cutlets of Woodcock, Poniatowski Cotelettes de Becasses, a la Poniatowski
No. 2480 Cutlets of Woodcock a la Sarah Bernhardt Cotelettes de Becasses a la Sarah Bernhardt
No. 2540 Mousseline of Woodcock Mousseline de Becasses
No. 2556 Game Pie Dressed a la Lesage Pate de Gibier Dresse a la Lesage
No. 2569 Woodcock Pie Pate de Becasses
No. 2619 Woodcock a la Valere Becasses a la Valere
No. 2936 Scrambled Eggs a la Jerome Œufs Brouilles a la Jerome.
No. 360 Woodcock Soup Potage de Becasses
No. 51 To Prepare Croutons for Soups, Roasts, Vegetables, Eggs, Etc. (pour Preparer les Croutons Pour les Soupes, Rotis, Legumes Œufs, etc.
No. 536 Salmis Sauce, with White Wine, with Champagne, with Red Wine and Truffles Sauce Salmis, au vin Blanc au Champagne, au vin Rouge et aux Truffes
No. 845 Bondons of Woodcock a la Diane Bondons de Becasses a la Diane
No. 892 Woodcock Croquettes with Truffles Croquettes de Becasses aux Truffes
No. 906 Crusts of Woodcock Croutes de Becasses
No. 912 Isabella Mousseline Mousseline Isabelle
No. 918 Woodcock Mousseline Mousseline de Becasses
No. 921 Junot Palmettes Palmettes a la Junot
No. 959 Timbales, Remarks on Observations sur les Timbales