Woodcock Soup
Remove the four fillets from two cold roasted woodcocks; pound two of these fillets with the livers and a few slices of cooked foies-gras; press through a sieve, and put this puree into a mortar, mixing in with it a third of its quantity of raw game quenelle forcemeat (No. 91); two whole eggs, a pinch of nutmeg, and half a gill of cold espagnole sauce. Poach this preparation in small buttered timbale molds (No. 1, Fig. 137). Despumate on the side of the fire, two quarts of game stock (No. 195), add to it the carcasses, necks, and heads of the woodcocks, all chopped up and a few aromatic herbs and twenty minutes later, skim off the fat, strain it through a tammy, and put it back into a clean saucepan, to heat, stirring it with a spatula continually to prevent the soup adhering to the bottom of the pan, finish by incorporating into it a small piece of butter, having previously removed the soup from the fire. Pour the soup into a tureen, adding the two breasts kept aside, mincing them up in Julienne, also the poached timbales.