Croustades of Reedbirds

Cut ten to twelve crusts of bread; slit them all around and simply brown the surfaces in a sautoir with clarified butter to open and empty them out. Bone ten to twelve fine reedbirds, season and fill them with a little baking forcemeat (No. 81), besprinkled with chopped truffles: lay a piece of foies-gras in the center, and return them to their original shape; run a thin skewer through the legs. After the crusts have been emptied and are nearly cold, cover them over quickly with a thin layer of the same forcemeat, and in the hollow space in each lay one of the birds, sinking it down in such a way that it will not be deformed while cooking. Butter them over with a brush, season and cover with a thin slice of fat pork. Place the crusts on a buttered baking sheet, and this on a thick baking-pan so that the heat reaches the top more than the bottom. Cook the birds for twelve to fifteen minutes in a slack oven, and after removing them cover over with a good, reduced, thick and cold brown sauce (No. 414); let them attain a gloss at the oven door, then dress the crusts on a folded napkin.