Roast four woodcocks, fillet them, cover each fillet with forcemeat as
in the last, poach them the same, have eight croutons of bread the same
size as the fillets, and the thickness of a five-shilling-piece, pound
the trails from the woodcocks in a mortar, season them lightly, and mix
them with the yolk of one egg, spread it upon the croutons (which you
have previously fried), give them the shape of a dome, put them ten
minutes in the oven, salamander a light colour, make a thin border of
mashed potatoes on your dish, dress the fillets half way round, then the
croutons, put a pint of game sauce (No. 60) in a stewpan with six
spoonfuls of consommé, reduce till it adheres to the back of the spoon,
then add six middling-sized truffles chopped very fine with a little
sugar, sauce over and serve.