It is very important to have an unfrozen woodcock, because canapés
are prepared with this bird's entrails and their contents. So that it
is necessary that the poor woodcock is killed after having "grazed"
in Mugello woods. Take the entrails of two or more woodcocks removing
only the last part of the bird. Put them on a chopping board with two
hollow-spined anchovies, a small handful of capers, a small garlic clove,
two leaves of parsley and chop all these ingredients very finely.
Put all this foodstuff in a small tin with a knob of butter. Add half
glass of red wine and let it dry, then spread the mixture on light fried
canapés. It is possible to enrich this course by adding some white
Text Tebaldo Lorini
Translated by Gianna Toni