Woodcocks a la Dumas

Pick, singe and truss eight woodcocks, put them into a saucepan with fresh butter and fry over a brisk fire, adding chopped shallots, salt, pepper and nutmeg. When the birds are cooked drain off the fat, add to their stock the juice of one lemon, a quarter of a bottleful of champagne and half a pint of espagnole sauce (No. 414); reduce and put in some whole truffles, cocks'-combs and kidneys. Dress the woodcocks on some stuffed crusts (No. 51) and place the garnishing around.