Prepare a quart of game consomme, flavored with a fumet of woodcock; two baba-molds of royale, two-thirds of which consist of a puree of woodcock and one-third of lentils, with the half of the yolk of a hard-boiled egg chopped and thickened.

Cut into slices of one-inch in length and a half-inch in thickness. Put into the tureen, together with one tablespoonful of a julienne of roast woodcock fillets, then pour over the boiling game consomme.