No 171. Clear Woodcock Soup.
Roast two or three woodcocks, well wrapped in paper, underdone, let them cool, cut them in pieces like the grouse, put the trimmings into the soup, which must be the same as the grouse soup (No. 168); put the inside of the woodcocks in the mortar, pound well, mix four ounces of forcemeat (No. 122) with it, add one yolk of egg, take a knife, surround every part of the pieces with it, poach them gently in a sauté-pan with a little stock, put them into the tureen and pour the consommé over.