Remove the breasts from cold roast woodcocks and cut each into two slices.
Prepare a Mousse with the flesh from the legs and any trimmings.
Place each slice of breast on
Place the rest of the Mousse into a small dome-shaped mould lined with jelly and allow to set.
Set a flat base of rice in the centre of a dish, demould the Mousse and place on top; arrange the prepared breasts of woodcock around the base and surround with chopped jelly.
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