Cases of Thrushes with Jelly-Small

For this entree have a border of jelly the center being filled with a round piece of wood of the same diameter and height as the border and covered with white paper. Bone eight thrushes, spread them out on the table and season; fill them with a fine game forcemeat (No. 91), some foies-gras and truffles made into balls. Cover them with a band of paper to hold them in a round shape, then range them on the bottom of a small sautoir covered with fat pork, putting them quite close to one another; salt over and moisten to nearly their height with a good unskimmed stock (No. 194a), and cover over with more fat pork; boil up the liquid, then withdraw the saucepan and put on the lid. Cook the boned birds for three-quarters of an hour in a slack oven; they should but simmer, as they only require to be poached, and let cool off in this same liquid. Unwrap, pare, cover by dipping each one singly into a brown chaudfroid sauce (No. 594) thickened on ice; after this sauce is cold, pare the birds and place them in round porceiain cases; dress these on the border. Garnish around the cases with jelly cut in three-sixteenths inch squares.