First make the potatoes, mash
them and let them dry well. Beat the egg
whites very stiffly but not dry. Mix the egg yolk and capers
and cream into the mash and fold in the egg whites. Form small cakes and fry
in the butter
Preheat the oven to 425 degrees F.
Spread each woodcock generously with butter and cover with a bacon rasher. Roast
in the oven for 10 to 15 minutes, depending on how you like them, more if you must.
For the sauce, saute the livers in butter until just cooked, mash and press them through a fine sieve
. Put the puree in a pan, thin with white wine and stock, add juniper berries, seasoning and lemon juice
, and simmer
for a few minutes.
Place the cooked woodcock on the potato cakes
and serve with the sauce.