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Galantine of Pigeons

Take a couple of pigeons, retaining the heads and feet, but cutting off the ends of the toes. Wrap the heads, after cleaning them, in paper, and be careful not to break the necks. Roast the birds till they are of a nice uniform brown. Take some clear savoury jelly prepared before-hand, warm it, and fill with it a bowl of suitable size. When the pigeons are nearly cold place them in the jelly, tying their heads, bending their feet under them, and placing a sprig of myrtle in their bills, so that they may look as natural as possible. The birds should be placed upside down in the jelly, which should cover their feet. When the jelly is firm--say in about twenty-four hours--turn out upon a dish and serve.