Cutlets of Woodcock, Poniatowski

Dress this cold entree on a wooden foundation covered with noodle paste (No. 142), fastening it on to a dish; decorate the sides of the foundation, and place a support in the center surmounted by a small fancy tin vase, both covered the same as the foundation; the top of the base is flat and closed; it is simply to be dressed with three fresh woodcock heads with feathers, and held in shape, arranged in a triangle; surround their base with chopped jelly and a chain of truffle balls. Cut the meats of three cooked, cold woodcock into a fine montglas, put this in a saucepan with half as much cooked foies-gras, and as many truffles cut exactly like the meats; combine this montglas with some good, partly warm, succulent brown chaudfroid (No. 594), reduced with game fumet (No. 397); smooth the preparation and use it to fill twelve to fourteen tin cutlet-shaped molds brushed over with jelly; equalize the tops and leave to cool one hour on ice. Dip these cutlets in hot water, unmold on a baking sheet and smooth the surfaces once more; lift them up one by one, dip into a good brown chaudfroid sauce (No. 594) slightly thickened on ice, and return them at once to the sheet to have this sauce get thoroughly cold on ice. Surround the base of the support with a very thick layer of chopped, sticky jelly, pushed on through a pocket. At the last moment detach the cutlets from the sheet, pare neatly, fasten a small fancy favor frill (No. 10) in each, and dress them in a circle around the support on the foundation; coat with jelly so as to give them a brilliant appearance.