Blackbirds a la Degrange

Procure eight blackbirds, draw and singe, suppress the feet and necks. Fry in butter some carrots, onions, ham and fat pork cut in three-sixteenth inch squares, also parsley, thyme, bay leaf and six chicken livers; when well cooked, lay aside to cool, then pound into a pulp with a little bread-crumb and seasoning; press this through a sieve and use this forcemeat for filling the black-birds; fry them in butter, drain it off and replace it by a little glaze (No. 402), lemon juice, chopped truffles, parsley and a little half-glaze sauce (No. 413). Dress the birds inside a rice border finished with butter and parmesan cheese, and pour the sauce over the birds.