Woodcocks at Madeira

Preparation:

Preparation: Aging: 8 to 10 days of aging, emptied of the innards, hung by the neck in a dark and cool place or, wrapped, in the lower part of the refrigerator (put the innards in the freezer). Clean the woodcocks. Mince the liver, the heart, the intestines of the woodcocks together with the truffle and the ham, add salt and pepper, mix well and stuff the woodcocks with the mixture; fold the head between the thighs, wrap them in the slices of bacon and tie them with string. Fry the butter with the oil and the sprig of sage in a baking dish, brown the woodcocks over high heat, add salt and pepper, then continue cooking in the hot oven. Ten minutes before the end of cooking, remove the spaghino, sprinkle with the madeira and put it back in the oven.