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Timbale of Pigeons with Truffles

Pluck, singe and clean eight pigeons, truss them, chop them into halves, put them in a sautepan with butter or bacon fat, adding a tablespoonful of parsley, two table-spoonfuls of mushrooms, and four tablespoonfuls of truffles, all finely chopped. Season to taste with grated nutmeg, salt and pepper, and boil over a slow fire for fifteen minutes. Let them cool in the liquor, and remove as many bones as possible. Fill a mould with paste, mask the bottom and sides with game forcemeat, put in the halves of pigeons, with a few slices of truffles intermixed, pour over the butter from the fryingpan, cover over with a little more of the paste, set the mould in a moderate oven, and bake for an hour and a half. Turn it out when done, and serve. Squabs, American Style Singe, draw and truss half a dozen fine fat squabs, stuff them with American forcemeat, and place them in a roastingpan with one pinch of salt evenly distributed, and one-half ounce of butter spread over. Place them in a hot oven and roast for eighteen or twenty minutes. Remove them from the oven, untruss and dress them on a hot dish. Skim the fat off the gravy, and add to it one gill of rich broth; let it come to the boil, and strain into a saucebowl. Decorate the dish with a small quantity of fresh watercress, arrange a slice of broiled bacon over each bird, and serve.