Woodcock à la Diane

To make Woodcock à la Diane, woodcock meat is made into a forcemeat (i.e. ground till it is almost a pâté.)

Then it is mixed with cream, then packed into small buttered tapered moulds about 2 inches (5 cm) tall, tapering down from about 1 1/2 inches (3.5 cm wide) at the top to slightly narrower at the bottom.

The moulds are then poached. The moulded forcemeant is then turned out of its moulds, and served with a sherry sauce and a garnish of diced ham and truffles.
(845). BONDONS OF WOODCOCK À LA DIANE (Bondons de Bécasses à la Diane). Butter some cylindrical molds the same size and shape as those for No. 844. Fill them with a woodcock and cream forcemeat (No. 75), and finish exactly as for timbales; unmold and dress. Serve separately a sherry sauce (No. 492), with small three-sixteenth inch dice of ham and truffles added.

-- Ranhofer, Charles. The Epicurean. A Complete Treatise of Analytical and Practical Studies on The Culinary Art . Ranhofer. 1894. Page 370.

Also called:

Agneau au Beurre, Beef Stroganoff, Beef Wellington, Bistecca alla Fiorentina, Bouchées à la Périgourdine, Bouchées à la Reine, Burritos, Cantonese Pressed Duck, Carne Adovada, Carne Asada, Chicken Fried Steak, Chili con Carne, Chop Suey, Chopped Liver, Cincinnati Chili, Cornish Pasties, Coronation Chicken, Currywurst, Devils On Horseback, Duck à l'Orange, Empanadas, Enchiladas, Faggots, Floaters, Fricassée de Porc à la Genevoise, Fritto Misto, Garbage Plate, Golden Jubilee Chicken, Gremolata, Haggis, Hallacas, Irish Spiced Beef, Kibbeh Nayyeh, Kibbeh, Kitfo, Lincolnshire Stuffed Chine, Mock Duck, Morcon (Philipino), Northumbrian Duck, Ossobuco, Pâté Chinois, Pâté Râpé, Peking Duck, Pigs-in-a-Blanket, Pinnekjøtt, Polpettone di Fagiolini, Polpettone, Pot-En-Pot Acadien, Potato Haystack (Amish), Poume d'oranges, Pressed Duck, Pulled Pork, Quails à la Diane, Rissoles, Sausage Rolls, Shit on a Shingle, Sliders, Spiedies, Steak Diane, Steak Tartare, Sushi del Chianti, Tacos, Tamales, Tartarmad, Teriyaki, Tiger Meat, Tonkatsu, Tournedos Rossini, Turducken Roll, TV Dinners, Ulster Fry, White Collops, White Meat and Gravy, Wiener Schnitzel, Woodcock à la Diane, Xaccuti, Xiao Long Bao, XimXim, Yankee Pot Roast, Yosenabe

Boiled Dinners, Casseroles, Curry, Dan Dan Noodles, Darioles, Fish and Seafood Dishes, Fondue, Gallo Pinto, Pancakes, Pies & Tarts, Pizza, Porridge, Potato Dishes, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Sunday Roast, Sushi, Timbales, Yakimono, Zakuska, Zakuska, Zakuska

Deep-Fried Foods, Desserts, Dumplings