Pound anchovy fillets into butter; add pepper to taste. Spread toast thinly with anchovy and pepper butter; keep warm in oven. Beat egg yolks, cream, parsley and cayenne pepper to taste, all together. Stir over boiling water in a double boiler until thick. Pour over the toast slices; serve immediately. NOTES : As with so many Scottish dishes Scotch Woodcock is a fanciful title for something quite different from what the name suggests. This tasty savoury is an anchovy and egg yolk concoction poured over toast. Serve with Beetroot salad.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 472 (69%)|
|Amt Per Serving||% DV|
|Total Fat 52.4g||70 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 7g|
|Cholesterol 1733.9mg||533 %|
|Sodium 295.9mg||10 %|
|Potassium 345.1mg||9 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 21.4g|
|Protein 29.7g||42 %|
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Calories per serving: 680
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