Roast three woodcocks as in the last, dish them the same, and serve with a sauce à l’essence made from some bones or remains of woodcock, as directed (No. 60).
No. 913. Bécasses à la Financière.
Proceed precisely as in the last, but adding ten blanched mushrooms, ten fine dressed cockscombs, ten small quenelles (No. 123) of game, and as many slices of truffles to the sauce.
No. 914. Bécasses à la purée.
Roast three woodcocks as before, having previously roasted one, with which make a purée as directed (No. 59), sauce round and serve.
915. Snipes or Bécassines.
Snipes may be dressed in any way as directed for the woodcocks, but being much smaller you cut them in halves instead of filleting them, dress round to form a crown, only you require more of them.
No. 916. Plovers.
Plovers, like other game, require to be kept a short time before they are cooked; they are dressed similar to woodcocks, although not quite so recherché; when well dressed they are very delicious.