Breasts of Woodcocks a la Diane

Raise the breasts from six well-cleaned woodcocks, remove all the sinews and skin and stiffen them while heating in a little butter; place them under a light weight. Make a dressing with the intestines, removing the gizzard and pouch, adding a little chicken liver and grated fat pork, chopped parsley and seasoning; fill some hollow crusts with this, pour butter over and poach in a slack oven; on each crust lay a woodcock breast brushed with game glaze (No. 398), then dress them in a circle, stick either a whole or half head in each crouton and fill the center with olive-shaped game quenelles (Fig. 83); cover with brown Perigord sauce (No. 516).