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Woodcock, Chaud Froid Of

Truss four woodcocks, and to keep them from acquiring any colour, wrap them in buttered writing paper. Roast before a clear fire, let them get cold, and cut them into neat joints. Make a little highly-seasoned and stiffly-reduced allemande sauce. Cover the joints of woodcock evenly with this, and put them on a dish in a cold place till it is set. Put in the centre of a dish a block of fried bread three inches high and an inch and a half across. Place the woodcock round this in a pyramidal form, and ornament the dish with aspic jelly.