Woodcocks a la Cavour

Cut six woodcocks in four each and withdraw the intestines, discarding the pouch and gizzard. Fry the quartered birds in butter with some truffles, mushrooms and escaloped sweetbreads; moisten with a little white wine and season with salt, pepper and finely cut-up chives. Fry also the intestines in butter, with the parings, some minced ham, carrots and onions, mushroom parings, all well chopped, thyme and bay leaf; wet with a little white wine when cooked, press through a tammy and add this pulp to the woodcocks; moisten once more with white wine and a little brown sauce (No. 414), despumate well and reduce to a proper degree; dress the meat in a border made of risot (No. 739) and pour the sauce over.