Woodcock Pie.—Bone from four to six woodcock, and put the bones and trimmings into a pan with two shallots and a good bunch of herbs, cover this all with strong stock, bring it to the boil, and then let it simmer gently at the side of the fire till all the goodness is extracted from the bones, etc. Meanwhile prepare some forcemeat thus: Mince finely about ½lb. of raw veal and pound it smooth, then work into it 5oz. of panade (this is simply melted butter made with an extra quantity of fine flour and cooked to a smooth and rather thick paste) previously also pounded, together with 3oz. or 4oz. of pâté de foie gras, and a good seasoning of salt, white, and coralline pepper, mixing it well with two whole raw eggs or three egg yolks; and, lastly, mix in the hearts and livers of the birds, minced and pounded. Lay the woodcock, breasts down, on a board, spread each with a layer of the farce, then on this put a layer of sliced truffles, then a second layer of the farce. Line a mould with good raised pie crust, pressing it well into the mould, put at the bottom a layer of farce, then two of the woodcock, covering these with sliced truffles, next the other two birds, with more truffles, and lastly, a pretty thick layer of farce, covering this with sliced fat bacon, and two bay leaves. Cover the pie as usual, leaving a hole at the top, and bake in a moderate oven till done; then pour in the gravy, recover the top and do not touch it till cold, when you slip off the top crust, remove the bacon and the bay leaves, and cover with finely chopped aspic, and the pastry cover.