Woodcock Croquettes with Truffles

Suppress the skin and nerves from one pound of woodcock fillets; cut them into three-sixteenth inch dice, and add a quarter of a pound of truffles; reduce one quart of espagnole (No. 414) and veloute (No. 415) combined, and when well reduced thicken it with four raw egg-yolks, and two ounces of fresh butter; add to it the game meats and truffles, and return it to the fire, stir incessantly until the first boil, then take it off and set it away to cool. Divide this preparation into one and three-quarter inch sized balls; roll them on a table dredged with bread-crumbs to give them the shape of a pear, and dip these into beaten eggs, and afterward roll them in bread-crumbs; smooth the surfaces with the blade of a knife, and plunge them into hot fat; when done drain on folded napkins, imitate the stalks with bits of parsley, range them crown shaped garnishing the center with fried parsley. The game may be replaced by a salpicon of foies-gras.