Poulpetonniere of Pigeons

To be made with two pigeons. Line a bottomless oval mold two inches high by six inches long and four inches wide with thin slices of fat pork, place over an eighth of an inch thick layer of godiveau (No. 82). Mix in a bowl two spoonfuls of cooked fine herbs (No. 385) and two spoonfuls of sweetbread parings or roast veal, either of these to be chopped up, mixing it in well; season with salt and pepper, and add some reduced veloute sauce (No. 415). Lay a layer of this in the oval mold, over this lay two pigeons cut in four pieces, fried in butter, then drained and moistened with a little gravy (No. 404) and brown sauce (No. 414), cooked for half an hour and cooled. Spread over some fine herbs, finishing with another layer of godiveau; cook in a slack oven, remove the mold, dress and pour over the remainder of the potted pigeon sauce after it has been strained and thickened with butter.