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
in the butter until brown.
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