Cases of Thrushes

Select six good, fat thrushes, not taking those that are too large; singe and split them down the back to bone the breasts and draw the insides; season the interior meats and lay in each one a ball of game quenelle forcemeat (No. 91), mixed with a third as much of the intestines from the birds, cooked, pounded and rubbed through a sieve. Sew up the opening on the top, truss the legs and shorten the stumps. Melt some grated fat pork in a saucepan, range the birds in this, season and fry while turning them over until partly cooked, then drain and draw out the sewing thread without disturbing the legs. Add to the fat in the saucepan two or three spoonfuls of cooked fine herbs (No. 385), a pinch of bread-crumbs and some grated fat pork, obtaining a light paste. Oil over with a brush six oval paper cases, and on the bottom of each spread a layer of this paste and over place a thrush; set the cases on a buttered sheet, cover with buttered paper and push into a slack oven to finish cooking the birds. At the last moment remove, untruss the legs, glaze over with a brush and set each case inside another white one in order to serve them neatly.