Woodcock Mousseline

Prepare a mousseline forcemeat made with the meats from woodcock as indicated in Elementary Methods (No. 87); mix in with it a few spoonfuls of truffles cut in small squares an eighth of an inch in size; with this forcemeat fill some mousseline molds (No. 2, Fig. 138) decorated with truffles and red beef tongue as shown in Fig. 230; smooth the tops and poach as explained (No. 152). At the last moment take out the mousselines, cover the bottom of the dish with a little consommé (No. 189), unmold and dress them in a circle. Serve separately an espagnole sauce (No. 414), reduced with game fumct (No. 397), having prepared it with the woodcock parings.