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Ballotines of Partridges

Bone the birds carefully, lay them open and dust them over with salt, pepper and powdered sweet herbs. Prepare a sufficient quantity of forcemeat with poultry livers, bacon, shallots and sweet herbs and season it to taste with salt and pepper. Line the inside of the birds with the forcemeat, then lay over that a few thin strips of cold tongue, blanched pistachio nuts and cooked truffles. Roll the birds up tightly, bind each one in a separate piece of cloth, put them into a stewpan, moisten to their height with stock, and boil gently for half an hour. Drain the birds, remove the cloths, bind them up again tightly, put them between two dishes with a moderate weight on the top, and leave until quite cold. When ready unbind the birds, trim them neatly and brush them over with liquid glaze. Spread a folded napkin or a fancy dish-paper over a dish, lay the birds on it, garnish them with croutons of aspic jelly or a circle of chopped jelly, and serve.