Salmis of Woodcocks a la Beaumont

Roast five whole woodcocks, remove the intestines and cut each bird into five pieces, suppress all the skin and lay them in a sautoir. Pound the parings and carcasses, place the puree in a saucepan with three finely cut up shallots and a bunch of parsley garnished with a bay leaf. Moisten with a pint and a half of red or white wine or else champagne according to taste; reduce to half, then add a pint of espagnole (No. 414); let simmer on the side of the range for half an hour, being careful to remove all vestige of fat and scum as fast as it arises to the surface; pass the sauce through a tammy and reduce it to the consistency of a light one, adding some peeled and cut up truffles or mushrooms, or even both. Dress the woodcock on a dish and surround with the truffles or mushrooms; garnish around with hollow crusts filled with the intestines, as much chicken liver and half as much grated fat pork seasoned with salt, pepper and chopped parsley; then poach in the oven.