Scotch woodcock Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. It is most often served as an hors d'oeuvre. Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to
Rillettes applied to game birds, wild rabbit, and fish. Eventually several preparations for seafood rillettes were developed including an anchovy, tuna, and salmon version. Though the fish is not actually cooked in the fat, it is blended with fat to form the characteristic paste-spread. The soft, smooth texture is a deciding factor in determining a good rillette dish. Like cassoulet or fondue, this French dish has its many regional definitions. In general most rillettes are served at room temperature, as a spread with toast points, much like a pâté. Pork rillettes from the northwestern regions of Tours and Anjou are famous