Proceed as indicated for Soufflé de Caneton Rouennais taking care to add the intestines of the woodcock to the Mousseline forcemeat.
When the carcase has been prepared with the forcemeat, arrange the breasts of the bird cut in slices on top with a line of slices of truffle along the centre. Allow 20 minutes for cooking the forcemeat.
Serve separately a Sauce Demi-glace flavoured with woodcock Fumet.
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