Roast three woodcocks underdone, and when cold cut them into neat
pieces, that is, two wings, two legs, and the breasts; chop the trails
from the interior very fine and spread them upon six croutons of fried
bread in the shape of fillets, place them in the oven three minutes, and
salamander lightly; make a game sauce with the bones as directed (No.
60), when you have reduced it to a good consistency, put in the pieces
of woodcocks, cover the stewpan, stand it in the bain marie till they
are quite hot, then build them up as high as possible on your dish,
dress the croutons round, sauce over and serve; truffles or mushrooms
may be added to the sauce.