76 DRESSED GAME. 



sprig of parsley, and eight flap mushrooms, and 

 fry in butter. When nearly cooked, put in the trail 

 and livers to fry with the vegetables. After, pound 

 all together in a mortar, and season with salt and 

 pepper. Cut some neat slices of bread about two 

 inches square, and fry them a pale colour, then 

 spread on them the liver and trail forcemeat. 

 Place them into the oven to colour, then dish them 

 up with the woodcocks made into a salmi over 

 them, with a good rich brown sauce flavoured with 

 claret round. 



Salmi of Woodcocks a la Lucullus. 



Take three woodcocks, which must be roasted 

 very under-done. Take out the trail, and add to 

 it either three fowl livers or their equivalent in pate 

 de foie eras. Make a farce with a dozen mush- 

 rooms chopped very fine, a shalot, a sprig of 

 parsley, both chopped fine. Fry these in a little 

 butter, then add the trails and livers or pate de foie 

 gras to fry with them ; when done, pound all in a 

 mortar and season with salt, pepper, and a dust of 

 cayenne. As three woodcocks will give six fillets, 

 cut six bits of bread of the same size and fry them 

 of a nice colour. Then spread the farce equally 

 divided over the six croustades, put them into the 

 oven, and when of a good colour put them between 

 each of the fillets. Make the sauce from the bones 

 and cuttings of the birds, add six spoonfuls of 

 Espagnole sauce and a glass of Marsala. The 

 fillets should be kept in the hot sauce whilst the 

 croustades are cooking, so as to prevent their 

 getting dry, then warm them up without boiling, 

 as boiling would spoil the dish. 



