Roast the woodcocks and allow them to become cold; remove the breasts and cut each into three slices.
With the flesh from the legs and any trimmings prepare a Mousse in the usual manner.
Coat the required number of egg-shaped Quenelle moulds with a layer of the Mousse, place
When nicely set, demould the Bengalines, coat with brown Sauce Chaud-froid and decorate with truffle.
Arrange them in a timbale or deep rectangular dish previously lined with jelly annd cover with excellent light setting aspic jelly; allow to set.
To serve: set the dish on a block of ice.
© 1903 All rights reserved. Published by Taylor and Francis.