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.
Pound anchovy fillet into butter; add pepper to taste. Spread
toast thinly with anchovy butter; keep warm in oven.
Beat egg yolks, cream, parsley together with cayenne to taste.
Stir over boiling water in a double boiler until thick. Pour over
the toast slices; serve immediately.
