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Woodcock, Fillets of, with Truffle Puree

Remove the fillets of six woodcocks; trim and put them in a buttered saute-pan; sprinkle them with salt and pepper; pour a little clarified butter over them, cover them with a round of buttered paper, and cook them over a slow fire. Dish them in a circle round a croustade of fried bread. Fill the croustade with truffle puree, pour some of the gravy from the saute-pan over the fillets, and serve. The truffle puree is made as follows. Take half a pound of well-cleaned and peeled truffles; pound them in a mortar with an ounce of butter, and press them through a hair sieve. Reduce three gills of Espagnole sauce by one-third, and add the puree to it. Before serving, boil up the puree, and thicken it with an ounce of butter and an ounce of glaze. Probable cost, uncertain.