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WOODCOCK (a la Lucullus)

Roast the woodcocks in the usual way, and catch the trail on a toast. Take the birds up while they are still under-done, pour over them a little melted butter with which the yolk of an egg and a little cream has been mixed, sprinkle grated breadcrumbs lightly over them, brown them in a Dutch oven or with a salamander, and serve with brown gravy. Time to roast the woodcocks, fifteen to twenty minutes. Probable cost, uncertain.