Salmis of Woodcocks a la Sandford

Roast six woodcocks very rare; cut them in four, lift off all the skin and place the birds in an alcohol chafing dish; season with salt, pepper, add a little blanched shallot, three gills of wine, the juice of a lemon, a little fresh bread raspings and an ounce and a half of butter; simmer for a few moments, then serve.