The Swedish, French, American cook book

Pick, singe, and wash the woodcock well; remove the insides, cut the breasts in halves, remove the bone, put on a buttered pan, cover with chicken mousse, make it in the shape of a half egg; decorate with colored mousse around, put an artificial bone in each, cook in oven — well covered — from six to eight minutes with sherry, pepper, and salt in the pan. When done, serve on pieces of toast — spread with the insides that have been fried in butter, sherry, pepper, and salt — and serve in the centre a puree (made from the legs and the rest part of the meat picked from the bones) and around on the platter a brown game sauce highly flavored with wine. Serve as entree for luncheon or dinner with the salad. Woodcock with Green Peas, a la Talleyrand Becasse aux Petits Pois, a la Talleyrand Pick, singe, and wash the woodcocks well; remove the head, take out the insides, free from gall; put in a frying pan with some butter, sherry, pepper, and salt; fry for about five minutes. Make round pieces of toast, and on them put the insides (that have been fried); keep well covered and hot until the birds are ready. In the meantime, have ready some brown sauce — made from mush¬ room juice, flour, and butter; color with kitchen bouquet and beef extract; put the birds (split in halves) into this sauce; let simmer from fifteen to twenty minutes. When done, arrange cutlets — one on each toast — in a circular style on a platter; put a paper frill on each leg bone and green peas in the centre; garnish with watercress at the end of the platter. Serve as an entree for luncheon or dinner. Woodcock (Becasse) a la Canape Pick, singe, wash, and clean the woodcocks well; split in halves; put in a pan with some butter, sherry, pepper, and salt;cook from ten to fifteen minutes until golden brown. In the meantime, take the insides of the birds — the heart and liver that have been chopped and are free from gall — fry in little butter, sherry, pepper, and salt. Arrange each half of bird on top of a piece of toast that has been spread with the insides; on top of each put three pieces of curled bacon; garnish with watercress. Serve with game sauce (made from the pan) highly flavored with wine. Entree for luncheon or dinner. Woodcock in Croustade, a la Comtesse Becasse en Croustade, a la Comtesse Pick, singe, clean, and wash them well; remove the insides, cut the breast in two pieces — one from each side, the rest of the meat put in a saucepan with stock, sherry, butter, pepper, and salt to boil from fifteen to twenty minutes, leave in the stock until cold. When cold, pick the meat from the bones, chop and make into a puree, mix with a little of the brown sauce made from the pan the woodcocks have cooked in, adding insides, heart and liver that have been chopped and fried in butter, sherry, pepper, and salt. Make croustades of bread, one for each person, by cutting a piece of bread about three inches in height and five inches around, scoop out, scallop on the top and fancy it all around, fry in hot fat; keep hot in the stove; fill with a puree of woodcocks and in the meantime fry the small fillets of the bird in butter, sherry, pepper, and salt. Put one fillet >ion each croustade. Serve on a paper doily, as an entree for luncheon or dinner. Woodcock ( Becasse ) a la Fanchonette