Woodcock Pie—Hot

Bone six very clean, singed woodcock, keeping the heads which should be cleaned, the eyes imitated with quenelle forcemeat, and a round piece of truffle for the pupil; cook the intestines in butter, and when cold pass through a sieve and mix them with some game quenelle forcemeat (No. 91), seasoned highly with salt, pepper, duxelle, and chopped parsley; stuff the birds with this, enclose well the dressing, and lay them in bottomless oval molds the same size as themselves; cover with bards of fat pork, and cook in a moderate oven. Make a fumet (No. 397) with the bones, adding to it some espagnole sauce (No. 414) in the act of being reduced; take away a third, and to the remaining two-thirds add some truffles and mushrooms; let both garnishing and birds be cold. Line a hot pie mold (Fig. 152) with foundation paste (No. 135), leaving it reach above the top; fill the center with the birds and garnishing alternated, then wet the top part of the paste, and cover over with a flat of the same; make an edge reaching half an inch above the level of the mold, pinch it on the side and top, and decorate the summit either with noodle paste (No. 142), forming an aperture in the center, or puff paste parings; egg over twice; bake in a hot oven for an hour and a quarter to an hour and a half; add a gill of Madeira wine to the remaining two-thirds of sauce and pour it into the hot pie, then serve.