Truss the cocks and put them down before a clear fire for fifteen minutes, then take them away and cut them into neat joints. Put the inferior pieces with the minced shalots, bouquet garni, and the garlic into a saucepan with the gravy, wine, mushroom ketchup, and the strained juice, and let all simmer for ten minutes. Remove the gizzards from the trail, and pound them in a mortar with a piece of shalot, a little butter, pepper, and salt, and then rub through a sieve and spread them upon small pieces of fried bread cut into the shape of hearts. Put the joints of the woodcocks into a separate saucepan, strain the gravy on them, and let them heat gently; they must not boil. Place them on a dish, put the fried bread with the trail round them, pour the gravy over all, and serve hot.