Roast your woodcocks in vegetables, separate the breasts from the legs,
take off the flesh from the legs and pound it in a mortar with the
trails, make a purée as for the filets à la Lucullus, then have ready a
croustade of bread two inches high, rather oval, and fluted round, not
too large for the dish, make an incision round the top a quarter of an
inch from the edge, fry a nice colour, scoop out the top, place it on
your dish, pour in the purée; you have kept the breasts hot in a stewpan
in the bain marie, dress them over the purée with the points to meet in
the centre, place two fine dressed cockscombs warmed in the sauce
between each breast, and a quenelle upon the top, sauce over with a
demi-glace de gibier (No. 61) and serve.