Breasts of Woodcocks a la Vatel

Raise the breasts from six fine woodcocks, remove the skin and sinews, and fry them in butter over a brisk fire. Fill some heart-shaped bottomless molds with a game quenelle forcemeat made from the woodcocks' legs and parings and young rabbit meat; poach them slowly in a slack oven, unmold, cool off, and lay on buttered paper, coat the tops with woodcock cream forcemeat, made as game cream forcemeat (No. 75), and dress the breasts two on each crouton; cover entirely with woodcock cream forcemeat, smooth with a knife, shaping them into hearts, run the beak through from side to side between the forcemeat and fillet. Bestrew with finely chopped coral sifted through a sieve and imitate a flame with yellow tinted game quenelle forcemeat pushed through a cornet, on which place thin fillets of tongue. Pour butter over the whole and push into a moderate oven; when removed lay them on top of a sauce made with game fumet (No. 397) and essence of truffles (No. 395), serving a financiere garnishing (No. 667), cut in salpicon (No. 741) apart.