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Stuffing, Alexandre Dumas'

Stuffing prepared in the following way was originally intended for turkey (to "avoid spending forty or fifty francs on truffles"), but it is equally suited to hare. Mince together veal, chicken, and partridge flesh, if these are to be had, in small and equal portions, and add four ounces of sausage-meat. Boil from fifteen to twenty fine Lyons chestnuts till tender in salt and water. A stick of celery may be simmered with them. When the chestnuts are done enough, crush them, and mix them with the mincemeat. Put a clove of garlic and a handful of fresh green parsley-leaves inside the hare, fill it with the stuffing, and sew up securely.