First make the potato cakes. Boil the potatoes, mash them and let them dry well. Beat the egg whites very stiffly but not dry. Mix the egg yolk and capers and cream into the mash and fold in the egg whites. Form small cakes and fry in the butter until brown.
Spread each woodcock generously with butter and cover with a bacon rasher. Roast in a preheated very hot oven at 220°C/425°F/Gas 7 for 10–15 minutes, depending on how you like them, more if you must.
For the sauce, sauté the livers in butter until just cooked, mash and sieve them. Put the purée in a pan, thin with white wine and stock, add juniper berries, seasoning and lemon juice, and simmer for a few minutes.
Place the cooked woodcock on the potato cakes and serve with the sauce.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.