Rub the woodcocks with the olive oil and season well. Put them in one layer in an ovenproof dish and
Chop the carcasses coarsely and put them in a pan with the butter, and cook for 5 minutes, stirring frequently. Pour in the brandy and ignite, stirring the bones constantly. Add the stock and simmer 30 minutes, skimming any scum that rises to the surface. Strain and keep the sauce warm.
Using a spatula or spoon, put the internal organs through a sieve back into the bowl, and mix in the foie gras and mustard. Season.
Pour the hot sauce over the woodcocks to heat the pieces through. Spread the toasts with the foie gras mixture, and serve with the woodcocks.
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