Roast five woodcocks, cut them in halves, and dress them in crown,
breasts upwards, upon a border of mashed potatoes; put a pint of
demi-glace de gibier (No. 61) in a stewpan, reduce it, then add forty
very fine blanched mushrooms, with two spoonfuls of thin liquor, boil
two minutes, then add a little salt, sugar, the juice of half a lemon,
and two pats of butter, take it off the fire, shake it round till the
butter is melted, sauce over and serve.