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WOODCOCK PUREE (for patties, croustades, etc.)

Take the remains of cooked woodcock. Pick the flesh from the bones, and put the skin, bones, and trimmings into a saucepan, pour over them a little stock or water, and add a shallot, a small piece of celery, a sprig of thyme, and three or four peppercorns. Let the gravy simmer gently till it is strong and good. Mince the flesh finely, and pound it in a mortar with a spoonful of stock and a little piece of butter. When reduced to a pulp, rub it through a hair sieve. Strain the stock, free it entirely from fat, and boil till it is considerably reduced. Season with pepper, salt, and grated nutmeg, and mix with it double the quantity of white sauce. If this is not at hand, a quarter of a pint of cream and a small spoonful of flour will answer the same purpose. Put the pulp into the sauce, stir it over the fire till it is hot, and it will be ready for use. Time, an hour and a half or more to simmer the bones. Probable cost, uncertain.