Cases of Thrushes a la Diana

Split eight thrushes through the back, leaving on the breastbone and legs; stuff them with chicken quenelle forcemeat (No. 89), add to this forcemeat a third of its volume of foies-gras from a terrine, mix well together and inclose a ball of the forcemeat an inch and a half in size in a bird, and place them in buttered oval tin rings, covering over with thin layers of fat pork, and cook them in a slack oven. Oil some oval paper cases, turn them on to a grater and lay this on a baking sheet, stiffen them in the oven, remove and line them with a light layer of the same forcemeat; place a thrush inside of each and push them into a slow oven for twelve minutes; as soon as done remove the pork, drain off the fat and cover with a half-glaze sauce (No. 413) and game fumet (No. 397); set the case inside of another cleaner and larger one, then serve.