Ingredients (serves 4)

4tbsp butter

4 woodcock drawn or undrawn as preferred

120ml/1/5pt cognac

200ml/1/3pt

double cream

Salt and pepper for seasoning

Method

Heat the butter in a casserole, and brown the woodcock on all sides. Reduce the heat slightly, turning the birds in hot butter for 10 to12 minutes. Heat the brandy in another pan, ignite and pour over the birds. Shake the casserole until the flames die down. Remove the birds to a warm serving dish, add the cream to the casserole and bubble for three minutes. Season to taste, and pour the sauce over the birds before serving.