Roast two woodcocks underdone, cut them up and proceed exactly as in
the last, make ten quenelles de gibier (No. 123), poach them, lay them
on a cloth to drain, egg over with a paste-brush, and roll them in
chopped ham and truffles, place them in a dish, which put in the hot
closet with the cover over for half an hour, then put a border of mashed
potatoes upon your dish, dress the quenelles in crown with the woodcocks
in the centre and over, as elevated as possible, sauce over with a
demi-glace de gibier, dress the croutons round and serve.