Fillet the woodcocks, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic. Place the bones on a stewpan with some salad oil, the shalots, a head of garlic, the bayleaf, and bouquet garni. When brown, add the flour, Chablis, and stock. Reduce to half the quantity, and pass through a tammy. Sauté the fillets in warm oil; when done, place them in a circle on an entrée dish with a fried bread sippet between each, stir a little lemon juice into the sauce, and pour over the fillets.