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Woodcock, Fillets Of

Take six woodcocks, cut neatly the fillets from each side of the breast and the slices from the sides. Season them all with pepper and salt. Put the large fillets into a saucepan, pour clarified butter over them, cover with a round of buttered paper, and let them cook gently till done enough. Put the small fillets into a buttered baking-dish, place a little piece of truffle upon each, and bake in a gentle oven. Arrange the fillets neatly in a circle on a dish, put a little truffle puree in the centre, and serve with brown gravy in a boat.