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3 sl White bread; crusts removed
1/2 oz Foie gras
1 pn Grated nutmeg
1 ts Cognac or Armagnac
8 Grapes; peeled, seeded
Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines.
Meanwhile, fry the bread in the dripping pan or else separately in butter.
Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes.
Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve.
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