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Stuffing for Poultry Galantine

Cut into small squares three pounds of the cooked flesh of either ducks or fowls; peel and chop two hard-boiled eggs and one medium-sized onion. Mix all these together with three breakfast cupfuls of stale breadcrumbs, three well-beaten eggs and one-half breakfast cupful of poultry fat that has been warmed. Season to taste with pepper, salt and sage. After the forcemeat has been spread in the boned duck or other bird, about one breakfast cupful of chopped aspic jelly strewn over it will be an improvement, and it will set in the forcemeat.