Scotch Woodcock (Anchovy and Caper Toasts)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Long slices of bread
- Sauce au beurre à l'anglaise
- Capers
- Anchovy purée
- Grated Parmesan
Instructions
- Grill long slices of bread a centimetre thick.
- Add capers and anchovy purée, in strong proportions, to a very thick sauce au beurre à l'anglaise.
- Cover the toasts with this sauce.
- Sprinkle with grated Parmesan and glaze briskly at the salamander.
- Cut rapidly into small rectangles and serve burning hot.