1 small cup of butter
1 tablespoon of flour
1/2 small cup of red wine
4-5 ripe tomatoes
salt and pepper
3-4 slices of bread
extra butter for frying the bread
Prepare the woodcocks, salt and pepper them, and secure the beaks between two legs (this is the most impressive presentation). Melt half the butter in a pan and when hot, fry the woodcocks. Remove from the pan and place in a saucepan. To the butter in the frying pan, add the finely chopped onion and sauté.
Next, add the flour and stir with a wooden spoon until golden. Add the wine; when it comes to a boil remove the pan from the heat and pour the contents into the saucepan containing the woodcocks. Add half a cup of water, return the saucepan to the cooker and simmer for another half hour. Finely chop the livers and sauté in the remaining butter. Add crushed tomatoes, salt and pepper, and cook the sauce for 20 minutes. Pour the sauce into the saucepan and allow the dish to cook a few more minutes.
Serve the woodcocks on a platter, garnished with bite-sized pieces of bread that have been fried in butter, and pour the sauce over.