a pint of red port

in the small saucepan, half, a bit of butter, rolled in flour, set it on the fire, and shake it round till the butter in melted; then put in the bread-crumbs, and shake the saucepan round; lay the woodcocks in the dish, pour the sauce over them, Tory Burch Outlet and serve. Woodcocks.—These are dressed much in the same manner as woodcocks a la Duchcssc, only that truffles Tory Burch Outlet are added to the lorcemeat. Woodcocks a la Duclicssc—Split six woodcocks down the back, and take out all the inside to make a farce, with two pounded anchovies, half a spoonful of capers, parsley, sbaiots, Tory Burch Outlet and mushrooms, all chopped very small, and mixed with a good bit Tory Burch Outlet of butter, a little scraped bacon, the yolks of two eggs, pepper, ami salt; put this into the wooacocKs, sew them up close, and braise them with a few slices of veal, and one slice of ham; cover them with thin slices of bacon; add a glass and a Tory Burch Outlet half of red wine, Tory Burch Outlet and a few spoonsful of cullis: when done, strain, and skim the sauce, and thicken it with butter and flour. Woodcocks Farced.—Split the woodcocks at the Tory Burch Outlet back, Tory Burch Outlet take out all the inside, and mix it with a little scraped bacon, chopped parsley, shalols, pepper, and salt; stun the woodcocks with this, and sew Tory Burch Outlet them up; wrap them in slices of bacon, and over that, paper; then put them down to roast; serve with what sauce or ragotlt you think best. Woodcocks a la Franeaise. Pick, draw, and truss them; lard their breasts with broad pieces of bacon; roast then;, and serve them upon toasts dipped in verjuice. Woodcocks Minced en Croustades. Take the meat from some cold roasted woodcocks, clear away all the sinews and skin, and mince it as fine as possible. Pound the intestines (except the gizzard) and remnants of the birds. Put a glass of Champagne wine, and three sbaiots into a saucepan; set it on the fire, and when it has boiled up a few times, add four ladlesful of reduced espagnole, a bit of Tory Burch Outlet glaze of game; boil these, and then put in the pounded meat; stir them well together, taking care it does not boil; strain the pierce, and keep it hot. Make nine heart-shaped crtutons, as usual (see Fillets en canapes), and when cleared out, put the mince to the puree, mix them together with some butter, and then fill the hearts with it, Tory Burch Outlet and dish them, the points inwards; lay a poached egg on each, and serve them. Woodcocks in a Minute. Put a brace of woodcocks into a frying-pan, with some butter, shred shalots. grated nutmeg, salt, and pepper; set the pan on a fierce Tory Burch Outlet fire