Hashed Woodcock in a Croustade with Soft Eggs

Line a low croustade mold (Fig. 152) with fine foundation paste (No. 135), form an outer edge and egg it over twice; cover the bottom and sides with buttered paper and fill it with uncooked rice, bake in a moderate oven and then empty of its contents. Take the meats from six cooked woodcock and cut them into small three-sixteenths inch squares, after suppressing all the bones, skin and sinews. Fry the intestines in butter, pound these with the meat from the legs, etc., and make of it a puree to place in a saucepan with the fragments and parings; add a few minced shallots and boil up for some moments, then put in some espagnole sauce (No. 414), pass the whole through a tammy and reduce to the consistency of a half-glaze sauce (No. 413); now add the woodcock meats and season properly. Fill the croustades with this hash and on top of it range either well drained poached eggs (No. 2931) or soft eggs (No. 2949). This hash can also be dressed in a bread croustade fried in butter.