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Chaudfroid of Woodcocks

Pluck and singe some woodcocks, wrap them in sheets of buttered paper, lay them in a bakingpan and roast them in the oven; do not brown them, but keep them rather underdone. When cold cut the birds into joints, coat them over with chaudfroid sauce that has been reduced with essence of woodcock, and lay them on a dish till the sauce has cooled. Garnish a round border mould with some cooked minion fillets of woodcocks, fill it with aspic jelly and leave it till set. Turn the border of jelly out onto a round dish, put a block of fried bread in the center, arrange the pieces of birds inside the circle, leaning them against the bread support, and serve.