4 woodcock, cleaned and dressed
Freshly ground pepper
1/4 lb. butter
1 carrot
2 pinches tarragon
1/2 c. chicken stock
1/2 bay leaf
Salt
4 tbsp. flour
2 green onions, scallions
1/4 tsp. basil
1 med. apple
1 c. dry white wine
1 c. sour cream

Rub woodcock with salt and pepper inside and out. Dust with flour.

In a large saucepan, melt butter. Add finely chopped onion, finely chopped carrot, basil and tarragon, stirring constantly over low heat. Add woodcock and saute until lightly brown. Remove woodcock to earthware casserole dish. Add peeled, cored and finely diced apple to butter mixture in saucepan.

Next add chicken stock, wine and bay leaf to saucepan and simmer for 30 minutes. Strain liquid and pour over woodcock in casserole. Add sour cream. Place cover on casserole and heat in preheated 350 degree oven for 45 minutes. Remove cover and cook an additional 10 minutes. Remove to chafing dish and serve. Gravy will be thick, rich and aromatic.