No. 911. _Bécasses à la Périgord._

Roast three woodcocks nicely before a sharp fire, put a piece of toasted

bread under them whilst roasting to catch the trails, when done cut the

toast into three pieces, diamond shapes, place them in your dish and

place the woodcocks upon them, their tails to meet in the centre of the

dish, sauce over as for filets à la Talleyrand (No. 905) and serve.