Pigeons with Crawfish

Cook some small crawfish with salt, white wine and parsley; break off the tails and suppress their shells in order to be able to pare them, chop up the fragments and add them to a little bread forcemeat finished with fine herbs and egg-yolks. Break the breastbones of two or three pigeons so as to remove the bone, fill up the empty space with the prepared forcemeat, truss and braise them with very little moisture, then strain off the stock, free it of fat and add to it a few spoonfuls of the crawfish stock, thickening with raw egg-yolks diluted with cream, then put in the crawfish tails, untruss the pigeons, dish them and pour the sauce over.