Bone out the woodcocks from inside leaving the legs and feet intact. Stuff with a mixture of half Gratin Forcemeat C and half raw game forcemeat, placing in the centre of the stuffing a few small pieces of raw foie gras and small quarters of truffle.
Wrap each bird in
Drain them, dry well and coat with brown Sauce Chaud-froid flavoured with woodcock Fumet. Decorate the breasts with neat shapes of truffle and cooked egg white and glaze well with aspic jelly.
Set a base of rice or semolina in the centre of a dish; arrange the prepared woodcocks standing up around the base. Place the heads back on the woodcocks and imitate the eyes with cooked egg white and truffle.
© 1903 All rights reserved. Published by Taylor and Francis.