Breasts of Woodcocks a la Mancelle

First clean and singe six woodcocks, then roast them; remove all the breast part, and cut off the remainder of the meat to pound with the same quantity of rice; obtain a puree, and combine it with a little espagnole (No. 414) reduced with game fumet (No. 397). Cut some thin slices of foies-gras, pare them into ovals, and dip in flour, then fry in butter; dress the fillets alternating them with the slices of foies-gras; pour into the bottom of the dish a little espagnole sauce (No. 414) reduced with woodcock fumet (No. 397) and Madeira wine, and to the remainder of the sauce add truffles and mushrooms cut in one-eighth inch squares, serving this separately.