Roast four woodcocks underdone, catching their trails upon toasted
bread, with two others make a purée as directed (No. 59), into which
dip the four roasted ones, and let them remain till nearly cold, then
take them out and sprinkle all over with chopped ham and whites of
hard-boiled eggs; you have prepared a croustade in the form of a vase,
which stand in the centre of your dish, cut the toast in four pieces,
each the form of a diamond, dress the woodcocks round the croustade upon
each piece, dress hard-boiled eggs in a border upon the croustade, and
garnish with aspic jelly, whipped (No. 1360), chopped, and quite white,
in the interior, and in croutons round.
Pâtés of woodcocks are excellent, they are made the same as for
partridges, keeping their trails for the interior of the birds after
they are boned.
Plovers and snipes may be dressed precisely as directed for the
woodcocks.