Take the livers of fowls and the trails of some cold woodcocks. Chop very finely the shalots, parsley, and mushrooms, and fry in butter. When nearly cooked, put in the trail and livers to fry with the vegetables. After, pound all together in a mortar, and season with salt and pepper. Cut some neat slices of bread about two inches square, and fry them a pale colour, then spread on them the liver and trail forcemeat. Place them into the oven to colour, then dish them up with the woodcocks made into a salmi over them, with a good rich brown sauce flavoured with claret round.