Poêlé the woodcocks keeping them underdone. Remove the breasts and reserve for further use. Remove the bones from the remainder and finely pound the flesh obtained together with
Chop the carcase and trimmings and add to the pan in which the bird was cooked, together with
Line a buttered Charlotte mould with a layer of good short paste then coat the paste with a layer of the prepared forcemeat. Cut the breasts of the woodcock into slices and arrange them around the inside of the mould. Fill the centre with the truffles and cover them with
Cover with some of the same forcemeat and close up the Timbale with a layer of paste. Seal the edges and bake in a moderate oven for 45 minutes.
To serve: demould the Timbale on to a round dish and surround with
Serve the rest of the sauce separately.
© 1903 All rights reserved. Published by Taylor and Francis.