Tasty and piquant, Scotch Woodcock is usually served at the end of a meal as a savoury course. It may also be served as a first course, or as a light snack.
4 slices bread, toasted on both sides and crusts removed
2 tablespoons anchovy paste
4 egg yolks
10 fl. oz. single cream
2 drops Tabasco sauce
½ teaspoon black pepper
8 anchovy fillets, halved lengthways
Using a table knife, spread each slice of toast with ½ tablespoon of anchovy paste. Set aside and keep hot.
In a medium-sized mixing bowl, beat the egg yolks, cream, Tabasco sauce and pepper together with a wire whisk or rotary beater. Set aside.
Half-fill a large saucepan with hot water. Place a heatproof bowl over the water and pour the egg mixture into the bowl.
Place the pan over moderately low heat. Cook the egg mixture, stirring constantly, for 20 to 30 minutes or until the mixture thickens and scrambles.
Remove the pan from the heat and spoon equal amounts of the egg mixture on to the toast, being careful not to spill any over the sides. Garnish with a trellis pattern of anchovy fillets and serve immediately.