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Chaudfroid of Pigeons

Prepare and truss the pigeons as for roasting, and season them with salt and pepper. Put them in a baking-dish, pour round some veal stock, and bake them, basting occasionally with the liquor in the pan. When done, drain, and cut them into convenient-sized pieces. When the stock is cold, skim off all the fat, pour it into a small saucepan, add the white of an egg, and boil it till reduced to a jelly. Then strain it through a napkin and let it get cold. Place the pigeons on a dish, cut the jelly into croutons and place round them, garnish with a few sprigs of green watercress, and serve.