Woodcocks with rice

Woodcocks with rice

Bekatses me ryzi
Title in Greek: 
Μπεκάτσες με ρύζι
Recipes Categories: 
Woodcocks with rice

2 large woodcocks
Half teacup butter
Half teacup brandy
1 tablespoon flour
1 teacup fresh tomato, mashed 
Half tablespoon vinegar
Half  kilo (1 lb 2 oz) rice for pilaf, washed and strained

Cooking Directions: 

- Clean the woodcocks removing the entrails. Wash them both inside and out and drain. 
- Heat the butter in a pot and saute the birds. Season with salt and pepper. Scald the brandy in a small saucepan and pour it scalding hot into the pot with the woodcocks.
- Add two tablespoons of water and cook for about 30 minutes.
- Separately cook the rice. Scald it with a small amount of butter and shape it onto a platter. Cut the woodcocks in half and lay them on the platter over the rice.
- Into the pot with the leftover sauce (from the birds), stir in the flour. While continuing to stir, add the tomato, the vinegar, the mint and a little bit salt.
- Cook for a few minutes. Pour the sauce over the woodcocks and rice. Serve immediately.

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