Crepine of Pigeons, Poivrade Sauce with Truffle Essence

Truss six pigeons as for an entree (No. 178); braise them in a mirepoix stock (No. 419) and when done transfer them to a vessel, straining the mirepoix stock over and then let get thoroughly cold. Spread some pieces of "crepine" or caul fat on the table; split the pigeons in two, pare nicely and cover with a forcemeat made of half a pound of veal and half a pound of veal suet, both being finely chopped and pounded to a pulp, then mix in two ounces of bread crumbs, salt, pepper, nutmeg, finely shredded chives, chopped up mushrooms and a few egg-yolks; when this forcemeat is of a sufficient smoothness, and has acquired a firmness, use it to cover over both sides of the pigeons, laying it on rather thick; place a few slices of truffles on top and wrap the whole in pieces of crepine; baste over with melted butter and roll in bread-crumbs, then put them in a slow oven to get very warm, and serve on a poivrade sauce (No. 522) with essence of truffle (No. 395) added.