Roast the woodcocks keeping them juicy, allow to become cold then remove the breasts; cut each of these into two slices.
Remove the flesh from the legs and pound together with the intestines, then pass through a fine sieve; add
Arrange in a border mould previously lined with jelly, placing the sides coated with chaud-froid downwards. Fill with good aspic jelly, allow to set then demould on to a round dish to serve. Surround with cut shapes of jelly.
© 1903 All rights reserved. Published by Taylor and Francis.