Thrushes and Robins, Roasted and Broiled

Pick, draw, and singe six thrushes or robins; stuff them with forcemeat made of four ounces of lean cooked ham cut in dice, and as much finely chopped sausage meat; put this into a sautoir on a bright fire to cook, when cool add four ounces of truffles, and the same of foies-gras, cut in three-sixteenths of an inch squares; mix in six ounces of thick and well-reduced allemande sauce (No. 407). Truss the bird as for an entree (No. 178), cover the breast with a grape leaf, and on this place a thin layer of fat pork; cook on the spit or in a quick oven, untruss and dress on canapés with the following gravy poured around: Fry two bay leaves in butter with one chopped shallot, salt, pepper, and fine herbs, add half a pint of white wine, and a little stock (No. 194a); let boil and simmer, then put in some game glaze (No. 398), and minced mushrooms; when ready the bay leaves should be removed.

For Broiling.—Prepare and broil the thrushes the same as quails (No. 2128), only not allowing them to cook quite as long; dress and serve the same.