(2198). Woodcocks A La Cavour (Becasses A La Cavour)

Cut six woodcocks in four each and withdraw the intestines, discarding the pouch and gizzard. Fry the quartered birds in butter with some truffles, mushrooms and escaloped sweetbreads; moisten with a little white wine and season with salt, pepper and finely cut-up chives. ' Fry also the intestines in butter, with the parings, some minced ham, carrots and onions, mushroom parings, all well chopped, thyme and bay leaf; wet with a little white wine when cooked, press through a tammy and add this pulp to the woodcocks; moisten once more with white wine and a little brown sauce (No. 414), despumate well and reduce to a proper degree; dress the meat in a border made of risot (No. 739) and pour the sauce over.

(2199). Woodcocks A La Dumas (Beasses A La Dumas)

Pick, singe and truss eight woodcocks, put them into a saucepan with fresh butter and fry over a brisk fire, adding chopped shallots, salt, pepper and nutmeg. When the birds are cooked drain off the fat, add to their stock the juice of one lemon, a quarter of a bottleful of champagne and half a pint of espagnole sauce (No. 414); reduce and put in some whole truffles, cocks'-conilis and kidneys. Dress the woodcocks on some stuffed crusts (No. 51) and place the garnishing around.

(2204). Broiled Woodcocks (Becasses Grillees)

Split the woodcocks lengthwise through the back; open entirely, beat lightly, pare, salt, and coat over with oil; broil them over a brisk fire (for they must be served quite rare) and when done dress them on oval toasts (No. 51); cover entirely with maitre d'hotel butter (No. 581,), and serve very hot, surrounding the toast with sliced lemon (No. 113).

Broiled Woodcocks Becasses Grillees 428

Fig. 408.

(2205). Woodcocks On Canapes A La Perigord (Becasses Sur Canapes A La Perigord)

Prepare some bread croutons three and three-quarter inches long, two and a quarter inches wide and half an inch thick; cut off the four corners and empty an oblong square on each side one and three-quarters inch long by one inch wide; from each side of the middle remove a half circle an inch in diameter; hollow out the center so that when the bird is dressed it can stand upright on it; fry these in butter and empty the slit. Chop up some woodcock intestines with as much grated fat pork and as much chicken liver, season with salt and pepper and add chopped parsley, a little game glaze (No. 398) and a few egg-yolks, fill the hollowed out spaces on each end of the crouton (Fig. 41) with this, forming it into dome shape on top and push into the oven with butter poured over. Cook some pieces of truffle with grated fat pork, salt, pepper and fine spices (No. 168) and have it get cold. First begin by picking, singeing and cleaning the birds well; withdraw the gizzard, pouch and intestines; stuff the birds with the truffles and truss well for roasting and inserting the beak into the breast aperture; wrap in thin slice- of fat pork, tying on with three rounds of string; roast for ten minutes and dress on the center of the croutons; serve these with a Madeira half-glaze sauce (No. 413) with essence of truffles (No. 395).