No. 905 Filets de Bécasses à la Talleyrand.
Roast four woodcocks, fillet them, cover each fillet with forcemeat as in the last, poach them the same, have eight croutons of bread the same size as the fillets, and the thickness of a five-shilling-piece, pound the trails from the woodcocks in a mortar, season them lightly, and mix them with the yolk of one egg, spread it upon the croutons (which you have previously fried), give them the shape of a dome, put them ten minutes in the oven, salamander a light colour, make a thin border of mashed potatoes on your dish, dress the fillets half way round, then the croutons, put a pint of game sauce (No. 60) in a stewpan with six spoonfuls of consommé, reduce till it adheres to the back of the spoon, then add six middling-sized truffles chopped very fine with a little sugar, sauce over and serve.