Breasts of Woodcocks a la Houston

Fry quickly in butter six breasts of woodcocks previously cleaned, singed, and seasoned; as soon as cooked, drain them off. Cook the small part of the intestines before pounding and rubbing them through a sieve. Prepare a little game quenelle forcemeat (No. 91), mix in with it an equal quantity of liver baking forcemeat (No. 64), and the pounded intestines. With this preparation fill a smooth buttered border mold (Fig 139), having the bottom rounded, and poach it in a bainmarie. Take a part of the woodcock carcasses, to make a good fumet (No. 397), and after it has been strained and the fat removed, incorporate it into a good brown sauce (No. 414) while reducing, also a few spoonfuls of Madeira. When the sauce has attained succulence, strain it over the woodcock breasts, and keep them in a bain-marie. Fry quickly in a frying-pan, with oil and melted butter, half a pound of peeled truffles cut in slices or in large shreds, season and drain off the fat, pour over a few spoonfuls of Madeira wine, and reduce; then add it to the prepared breasts, and dress the whole in the inside of the border, unmolded, on a hot dish.