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WOODCOCK, SALMI OF (a la Lucullus)

Ude's recipe.--For this dish you must be particular in having the woodcocks very much underdone; then take out the intestines, and with the addition of two or three fat livers of fowls make the following forcemeat:--Take half a dozen mushrooms chopped very fine, a shallot and some parsley the same; fry these herbs in a small bit of butter. When they are nearly done, put the fat, livers, and the intestines of the woodcocks to fry with them, and when done put the whole into a mortar and pound them very fine; season with salt and pepper, etc.; rub this through a tamis; then, as three woodcocks give you six fillets, cut six bits of bread of the same shape, fry them of a nice colour, then spread the farce (forcemeat) equally divided over the six pieces of bread, put them into the oven, and when they are a good colour serve them between each of the fillets; as for the sauce, you make it with the trimmings as usual for salmi; this, well managed, is a delicious dish. The sauce must be made early, so as to keep the fillets in it to prevent them from drying; then warm them without boiling, for boiling would make the dish good for nothing. Serve the legs in the middle.