Woodcock Toast

Ingredients

• 2 fowls Duck livers (or chicken livers) (Originally specified duck livers, chicken livers can be substituted.)
• 1 teaspoonful Anchovy paste
• 1/2 teaspoonful Sugar
• 1 tablespoonful Butter
• 1/4 teaspoonful Spiced pepper
• 2 each Eggs
• 1/2 cup Heavy cream (Quantity estimated (not specified in original recipe))
• 8 slices Toast (Quantity estimated (not specified in original recipe))

Instructions

1. 1Boil the duck livers until cooked through. Pound the cooked livers to a smooth paste. Alternatively, if using anchovies, pound one anchovy with the livers. Add the anchovy paste (or pounded anchovy), sugar, butter, and spiced pepper to the liver paste. Mix well.
2. 2Whisk the egg yolks into the liver mixture. Pass the mixture through a fine-mesh sieve to remove any lumps. In a separate heat-safe bowl, heat the heavy cream over a double boiler or a bowl set over simmering water. Gradually whisk the warm cream into the sieved liver mixture until combined. Continue stirring until the mixture thickens slightly.
3. 3While the mixture is thickening, toast the bread slices until golden brown. Heat a small amount of butter in a pan over medium heat. Sauté the toast rounds in the butter until golden brown. Pour the thickened liver mixture over the toast rounds and serve immediately.