POULTRY A LA MODE. 75 



Woodcock a la LucuUus. 



Roast the woodcocks in the usual way, and catch 

 the trail on a toast Whilst the birds are still 

 under-dressed, pour over them a little melted butter 

 with which the yolk of an ^"gg and a little cream 

 has been mixed. Sprinkle grated breadcrumbs 

 over, brown with a salamander, and serve with 

 brown gravy. 



Woodcock a la Perigueux. 



Truss a brace of woodcocks, cover them with 

 layers of bacon and put them into ' a stewpan with 

 as much richly flavoured stock as will barely cover 

 them, and add a glassful of Madeira. Let them 

 simmer till done enough, drain, dish them, and pour 

 over some Perigueux sauce. 



Woodcock a la Proven^ale. 



Fillet a brace of woodcock, soak them in salad 

 oil seasoned with black pepper, some cloves, and 

 a pounded head of garlic. Place the bones on a 

 stewpan with some salad oil, six shalots, a head 

 of garlic, a bayleaf, and a bouquet garni. When 

 brown, add a dessert-spoonful of flour, a tumblerful 

 of Chablis, and a pint of stock. Reduce to half the 

 quantity, and pass through a tammy. Saute the 

 fillets in warm oil ; when done, place them in a 

 circle on an entree dish with a fried bread sippet 

 between each, stir a little lemon juice into the sauce, 

 and pour over the fillets. 



Woodcock en Surprise. 



Take two livers of fowls and the trails of some 

 cold woodcocks. Chop very finely two shalots, a 



