Thrushes a la Bianca

Have as many birds as guests; pick, singe and remove the gizzard, pouch and intestines and fill the inside of each one with Spanish olives stuffed with anchovies, finishing to fill up the empty space with lightly melted fresh butter. Cut as many oval croutons as there are birds, having them three inches long by one and three-quarters wide and halt an inch thick; slit them all around a quarter of an inch high and three-sixteenths of an inch from the edge; take out the inside and place a bird in this hollow; lay them in a sautéing pan the bottom covered with a bed of clarified butter and put it on the hot fire; as soon as the butter is well heated push it into the oven and after the croutons are colored and the thrushes well cooked, take them out and drain them from the butter on a cloth, then range in a circle on a dish and fill the inside with a garnishing made of minced mushrooms and truffles mingled with half-glaze (No. 400), a tablespoonful of good olive oil and the juice of half a lemon; pour this sauce over all and serve.