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Ortolans, Stewed, with Truffles

Take as many large even-sized truffles as there are ortolans. Make a large round hole in the middle of each truffle, and put in it a little chicken forcemeat. Cut off the heads, necks, and feet of the ortolans, season the birds with a little salt and pepper, and lay each on its back in one of the truffles. Arrange them side by side in a deep stewpan, lay thin slices of bacon upon them, pour over them in equal proportions as much good stock and Madeira as will cover them, and simmer them very gently for twenty-five minutes. Dish the ortolans and the truffles on toast, and pile them high in the dish. Strain the gravy, thicken it to the consistency of cream, and pour it over the birds. Sufficient, half a dozen for four persons.