Title: Woodcock Toasts
Categories: British Offal Dairy Chicken
Yield: 1 Servings

2		Chicken livers; cooked
1	ts	Anchovy essence
1	pn	Sugar
		Butter (a good deal)
1		Egg yolk
		Freshly ground black pepper
4	sl	Toast
		Butter; for toast
2	fl	Cream (a coffee cupful)
2		Egg yolks
		Egg white; stiffly whipped

"Pound up a couple of cooked chickens' livers with a teaspoonful of anchovy essence, a pinch of sugar, a good deal of butter and the yolk of an egg. Season with pepper and pass it through a fine sieve. Now make some pieces of toast, butter them and keep them warm. Pour a coffeecupful of cream into a saucepan, and as it warms, stir into it the liver paste and the yolks of two eggs. Stir this all together until it has thickened, and cap each savoury with a small spoonful of the whites stiffly whisked."

IH notes, I feel the first egg yolk should be from a hard boiled egg, and that the finished savoury might be improved by a brief passage in a very hot oven.

Recipe "Good Savouries" Ambrose Heath Typos IMH c/o Georges' Home BBS 2:323/4.4 From: Ian Hoare Date: 27 Feb 97 International Cooking Ä

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