(2206). Woodcocks Roasted (Becasses Roties)

Woodcocks can be roasted with their intestines or else drawn; the gizzard and pouch must always be removed, but the necks left on. Singe the birds, truss by inserting the beaks through the legs (Fig. 409); lard over and lay them on the spit, roast for twelve to sixteen minutes before a bright fire, basting over with butter and laying pieces of bread in the dripping pan, that is if the birds are not drawn; if they are, then cook their intestines separately with melted fat pork and a few good chicken livers, finishing them the same as the woodcocks on canapes a la Perigord (No. 2205). After removing the birds from the spit, salt them over, dress on a dish with the crusts and sliced lemon placed around; serve some gravy separately. The beak may be stuck in the stomach in front so that in case the bird is cut in two the head will be divided equally.

Fig 409.

(2207). Salmis Of Woodcocks A La Beaumont (Salmis De Becasses A La Beaumont)

Roast five whole woodcocks, remove the intestines and cut each bird into five pieces, suppress all the skin and lay them in a sautoir. Pound the parings and carcasses, place the puree in a saucepan with three finely cut up shallots and a bunch of parsley garnished with a bay leaf. Moisten with a pint and a half of red or white wine or else champagne according to taste; reduce to half, then add a pint of espagnole (No. 414); let simmer on the side of the range for half an hour, being careful to remove all vestige of fat and scum as fast as it arises to the surface; pass the sauce through a tammy and reduce it to the consistency of a light one, adding some peeled and cut up truffles or mushrooms, or even both. Dress the woodcock on a dish and surround with the truffles or mushrooms; garnish around with hollow crusts filled with the intestines, as much chicken liver and half as much grated fat pork seasoned with salt, pepper and chopped parsley; then poach in the oven.

(2208). Salmis Of Woodcocks A La Sandford (Salmis De Becasses A La Sandford)

Roast six woodcocks very rare; cut them in four, lift off all the skin and place the birds in an alcohol chafing dish; season with salt, pepper, add a little blanched shallot, three gills of wine, the juice of a lemon, a little fresh bread raspings and an ounce and a half of butter; simmer for a few moments, then serve. '

(2209). Woodcocks Stuffed (Becasses Farcies)

Bone three woodcocks, remove the best part of their breast meat and cut these into large dice; lay them in a vessel and add an equal quantity of truffles and as much foies-gras; season these meats, and pour over two tablespoonfuls of Madeira. Pound the leg meats with those of three wild pigeons or as much of rabbit, adding a third as much panada (No. 121), and four egg-yolks; season and strain this forcemeat. Melt four tablespoonfuls of grated fat pork, add to it the woodcock intestines, also five orsix good chicken livers, season highly and leave stand till cold, then strain and mix the forcemeat with this, also the meats and truffles laid away in the vessel. Fill the woodcock with this preparation, shaping each one to resemble a boned turkey, and wrap a piece of fat pork around: attach them firmly in separate pieces of thin muslin, tying it on tight to keep them in proper shape, then cook in some good stock on a moderate fire for one hour; leave them in this partly cold, then drain, unwrap, and tie them up again tight until thoroughly cold, keeping them in shape, but not under the pressure of any weight.

Unwrap them half an hour before serving, stand them upright in a saucepan with a little of their own stock, reduced to a half glaze; heat them in a very slack oven, basting over frequently, then dress them in a triangle on a forcemeat border, poached in the oven and turned out on a dish, having fastened to the center a portion of bread covered with some of the forcemeat. Place in the angles the three birds' heads, slightly cooked and glazed over with a brush; fasten three skewers garnished with truffles in the summit of the pad and cover the woodcock, and border lightly over with a brown sauce (No. 414) prepared with the stock and the truffle parings.