Comprising Woodcocks, d la Financiere.

d la Perigord.

Fillets of Woodcocks, d I'Ancienne.

t, d la Perigueux.

Salmis of Woodcocks, d la Minute.

d la Bourguignotte.

d la Bordelaise.

1096. Woodcocks, A La Financiere

Truss three woodcocks in the usual way, and lard the breasts closely; place them in a stewpan lined at the bottom with thin layers of fat bacon; moisten with some wine mirepoix (No. 236), place a round of buttered paper upon them, cover with the lid containing live embers of charcoal, and set them to braize gently for about three-quarters of an hour over a moderate fire, or in the oven ; frequently basting them with their own liquor. When the birds are nearly done, remove the lid and paper, to dry the larding for a minute or so, then glaze the woodcocks, and drain them upon a plate; remove the strings, and place them in the dish with their backs resting upright'against a croustade of fried bread, about four inches high, and cut in an angular form ; place a decorated quenelle between each woodcock, a large truffle on the top of the croustade, and a border of white cocks'-corabs round this; garnish the entree with a Financiere ragout (No. 188), glaze the larding, and serve.

1097. Woodcocks, A La Perigord

Draw three fine fat woodcocks, reserving the livers and trail; stuff them with the usual preparation of truffles (No. 660), and truss them as for roasting; then, run an iron skewer through the birds, and place them upon a double sheet of paper thickly spread with butter; cover them with some reduced mirepoix (No. 236), having the vegetables left in it; wrap the paper round them and secure it with string; tie the woodcocks both ends upon a spit, and roast them before a rather brisk fire, for about three-quarters of an hour: they . must then be taken off the spit, and dished up in the form of an angle; fill the centre with small quenelles, pour some Perigueux sauce (No. 23) over the woodcocks, place a dozen croutons round the entree, and serve.

The above-named croutons are thus prepared: - Fry the trail, etc, in a small stewpan with a little butter, a table-spoonful of chopped mushrooms, parsley, and half a shalot; season with pepper, salt and nutmeg, and then add a table-spoonful of reduced Espagnole sauce (No. 3) : rub this through a tammy, and spread it upon twelve heart-shaped croutons of fried bread. These croutons should be placed in the oven for three minutes, to warm them.

1098. Fillets Of Woodcocks, A L'Ancienne

See "Fillets of Partridges" (No. 1084). Add the trail to the legs of the woodcocks; prepare an essence with the carcasses, and use this to work the sauce; in all other respects proceed in the same manner.

1099. Fillets Of Woodcocks, A La Perigueux

Trim the fillets of three woodcocks, using the under or minion fillets to form three more, by patting them together with the handle of a knife ; place them in a sautapan with clarified butter, and season with pepper and salt. Prepare some farce with the trail, as in No. 1097, and spread it upon as many croutons of fried bread as there are fillets. Simmer the fillets over the fire without allowing them to acquire any color; drain off the butter, then add a little of the Perigueux sauce (No. 23), worked with the essence made from the carcasses, toss the fillets in this, and dish them up in a close circle round a small croustade of fried bread, cut in the form of a vase ; place one of the croutons (previously warmed in the oven for three minutes) between each fillet; fill the croustade with some puree of truffles (No. 121), pour the Perigueux sauce over the fillets, and serve.

1100. Salmis Of Woodcocks, A La Minute

Roast three woodcocks just before dinner-time; cut them up into small joints in the usual manner, reserving the trail, which must be made into a puree and spread upon a dozen small heart-shaped crou-23 tons. Prepare the sauce as directed in No. 11, and add it to the woodcocks. Warm the salmis without boiling, dish it up in a pyramidal form, and place the croutons round the base; add a dessertspoonful of chopped and boiled parsley to the sauce, pour it over the entree, and serve.

1101. Salmis Of Woodcocks, A La Bourguignotte

Roast the woodcocks, cut them up, and prepare the croutons as in the foregoing case; make an essence with the trimmings, and add this to a Bourguignotte ragout (No. 195). Warm the salmis with a little of the sauce, dish it up, garnish with the ragout and sauce, place the croutons round the base, and serve.

1102. Salmis Of Snipes, A La Bordelaise

Roast six fat snipes, split them into halves, and prepare a dozen croutons with the trail, as directed in No. 1097; dish up the snipes in double circular rows, first placing a row of croutons, then six pieces of snipes upon these, and again the croutons, closing with the remainder of the snipes; fill the centre with a ragout of button-mushrooms, truffles, and small quenelles, pour some Bordelaise sauce, (No. 57) over the entree, and serve.