Crusts of Woodcock

Have a kitchen loaf of bread (Fig. 210) and from it cut seven or eight oblong slices, each one three-eighths of an inch thick; brown lightly in clarified butter on one side only, then remove them leaving the butter in the sautoire. Fry on a brisk fire the intestines of two woodcock with melted fat pork and a few good chicken livers, also two or three slices of calf's liver, aromatic herbs and seasoning. Pound this preparation, rub it through a sieve and put the pulp into a vessel to stir in with it a few spoonfuls of good, reduced and well thickened Madeira sauce (No. 492), adding also four raw egg-yolks and a dash of nutmeg. With this cover the browned sides of the crusts, smoothing the surfaces bomb-shaped. Return the crusts to the sautoire then set the pan on the oven to fry the bread underneath, and poach the preparation. Glaze the surface with a little meat glaze laid on with a brush, remove from the pan, place them on a napkin to drain, then dress them on hot plates, and serve very hot.