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Pepper, Salt and Spice

Two Eggs and one Yolk of Egg.

A few Truffles.

A little Ham and Tongue.

Half a pint of Supreme Sauce.

Quarter of a pound of Puff Paste.

Remove the meat from the pigeons; pound it in a mortar with the suet and the bacon cut into strips; rub it through a wire sieve; return it to the mortar; add the butter, three chopped mushrooms, the panada, and a tablespoonful of Allemande or velouté sauce; season well with pepper, salt, and aromatic spice; work it thoroughly, and add two whole eggs gradually and one yolk of an egg. Butter twelve small timbale moulds; line them rather thickly with the above farce; place a dessertspoonful of salpicon of pigeon, ham, tongue, truffles, and mushrooms in the centre of each; fill them up and cover them with the forcemeat. Place them in a sauté-pan, pour in some boiling water to steam them, cover with a buttered paper, bring it to the boil over the fire, and steam in a hot oven for about twenty minutes. When done, turn them out; dish them in a circle; place a small mushroom head and a piece of a truffle on each; pour some supreme sauce over and round them; garnish with a few fleurons of puff paste and fancy shapes of sliced ox-tongue.