Roast two or three woodcocks, well wrapped in paper, underdone, let
them cool, cut them in pieces like the grouse, put the trimmings into
the soup, which must be the same as the grouse soup (No. 168); put the
inside of the woodcocks in the mortar, pound well, mix four ounces of
forcemeat (No. 122) with it, add one yolk of egg, take a knife, surround
every part of the pieces with it, poach them gently in a sauté-pan with
a little stock, put them into the tureen and pour the consommé over.