Roast six woodcocks underdone, take the fillets out carefully, have
ready half a pound of very white forcemeat of chicken (No. 122), cover
each fillet all over about the eighth of an inch in thickness, egg them
over when done and place them in a buttered sauté-pan, cover them with
white stock, and simmer ten minutes, drain them on a cloth and dress in
crown upon a small border of toasted bread; you have previously pounded
all the flesh from the legs with the trail in a mortar, pass through a
sieve, and put it in a stewpan with ten spoonfuls of game sauce (No. 60)
made from the bones, boil until thick, keeping it stirred, then take it
off the fire and stir in the yolks of two eggs very quickly, stir
another minute over the fire to thicken, and dress in the middle of the
dish as high as possible, sauce over with a demi-glace de gibier (No.
61) and serve.