Prepare a decorated Timbale case more wide than high.
Roast the woodcocks keeping them underdone; remove the breasts and arrange them in the Timbale case alternating with slices of fresh foie gras shallow fried in butter; cover with a coarsely cut Julienne of truffle and mushroom.
Pound the carcasses and trimmings of the birds, add
Heat the cullis obtained without boiling and finish it with
© 1903 All rights reserved. Published by Taylor and Francis.