(2200). Breasts Of Woodcocks A La Diane (Ailes Ou Filets De Becasses A La Diane)

Raise the breasts from six well-cleaned woodcocks, remove all the sinews and skin and stiffen them while heating in a little butter; place them under a light weight. Make a dressing with the intestines, removing the gizzard and pouch, adding a. little chicken liver and grated fat pork, chopped parsley and seasoning; fill some hollow crusts with this, pour butter over and poach in a slack oven; on each crust lay a woodcock breast brushed with game glaze (No. 398), then dress them in a circle, stick either a whole or half head in each crouton and fill the center with olive-shaped game quenelles (Fig. 83); cover with brown Perigord sauce (No. 516).

(2201). Breasts Of Woodcocks A La Houston (Ailes Ou Filets De Becasses A La Houstonl)

Fry quickly in butter six breasts of woodcocks previously cleaned, singed, and seasoned; as soon as cooked, drain them off. Cook the small part of the intestines before pounding and rubbing them through a sieve. Prepare a little game quenelle forcemeat (No. 91), mix in with it an equal quantity of liver baking forcemeat ( No. 64), and the pounded intestines. With this preparation fill a smooth buttered border mold (Fig 139), having the bottom rounded, and poach it in a bain-marie. Take a part of the woodcock carcasses, to make a good fumet (No. 397), and after it has been strained and the fat removed, incorporate it into a good brown sauce (No. 414) while reducing, also a few spoonfuls of Madeira. When the sauce has attained succulence, strain it over the woodcock breasts, and keep them in a bain-marie. Fry quickly in a frying-pan, with oil and melted butter, half a. pound of peeled truffles cut in slices or in large shreds, season and drain off the fat, pour over a few spoonfuls of Madeira wine, and reduce; then add it to the prepared breasts, and dress the whole in the inside of the border, unmolded, on a hot dish.

(2202). Breasts Of Woodcocks A La Mancelle (Ailes Ou Filets De Becasses A La Mancelle)

First clean and singe six woodcocks, then roast them; remove all the breast part, and cut off the remainder of the meat to pound with the same quantity of rice; obtain a puree, and combine it with a little espagnole (No. 414) reduced with game fumet (No. 397). Cut some thin slices of foics-gras. pare them into ovals, and dip in flour, then fry in butter; dress the fillets alternating them with the slices of foies-gras; pour into the bottom of the dish a little espagnole sauce (No. 414) reduced with woodcock fumet (No. 397) and Madeira wine, and to the remainder of the sauce add truffles and mushrooms cut in one-eighth inch squares, serving this separately.

(2203). Breasts Of Woodcocks A La Vatel (Ailes Ou Filets De Becasses A La Vatel)

Raise the breasts from six fine woodcocks, remove the skin and sinews, and fry them in butter over a brisk fire. Fill some heart-shaped bottomless molds with a game quenelle forcemeat made from the woodcocks' legs and parings and young rabbit meat; poach them slowly in a slack oven, unmold, cool off, and lay on buttered paper, coat the tops with woodcock cream forcemeat, made as game cream forcemeat (No. 75), and dress the breasts two on each crouton; cover entirely with woodcock cream forcemeat, smooth with a knife, shaping them into hearts, run the beak through from side to side between the forcemeat and fillet. Bestrew with finely chopped coral sifted through a sieve and imitate a flame with yellow tinted game quenelle forcemeat pushed through a cornet, on which place thin fillets of tongue. Pour butter over the whole and push into a moderate oven; when removed lay them on top of a sauce made with game fumet (No.397) and essence of truffles (No. 395), serving a fiuanciere garnishing (No. 607), cut in salpicon (No. 741) apart.

Fig. 407.