Ingredients
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2
-
-
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4 - 6
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-
2
-
6
-
1
-
-
-
-
-
-
-
Directions
Victorian Scotch Woodcock – Savoury Scrambled Eggs, A very upper-crust savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a large five or six course meal! Nowadays, it is more likely – one assumes – that it will be served at breakfast, brunch or as a light snack! This uses Gentleman’s Relish, I have the secret recipe posted on Zaar! Recipe #228778, I will be adding this to my regular rotation mmm-mmm-good! Wasn’t sure what Gentleman’s Relish was & in a hurry to make, and completely overlooked the DESCRIPTION (well, duh) so just skipped it altogether *Made for ZWT 3 British Recipe*
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Steps
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1
Done
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Remove the Crusts, If You Wish and Toast the Slices of Bread. |
|
2
Done
|
Spread With Butter and Gentleman's Relish. |
|
3
Done
|
Cut Each Slice in Half. |
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4
Done
|
Melt a Small Piece of Butter in a Saucepan. |
|
5
Done
|
Put the Milk, Eggs and a Pinch of Cayenne Pepper Into a Bowl and Whisk Well. |
|
6
Done
|
Pour This Onto the Butter in the Pan and Stir Over a Low Heat Until It Begins to Thicken. |
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7
Done
|
Remove from Heat and Keep Stirring, Then Add the Capers. |
|
8
Done
|
the Mixture Will Become Creamy. |
|
9
Done
|
Place the Toast Onto Two Plates and Divide the Mixture Between Them. |
|
10
Done
|
Cut the Anchovies Into Thin Strips and Decorate the Toasts by Making a Criss-Cross Pattern With Them. |
