Chaudfroid of Doe Bird, Plovers, Bustards or Woodcock with Fumet

Pick, singe and clean nicely eight doe birds; draw and truss them for roasting like plovers (No. 2119); put them to roast, remove, and when cold detach the breasts, suppress the skin and cut each breast in three pieces-one breastbone and the two wings. Break up the fragments and put them in a saucepan with minced shallots and carrots, parsley; thyme and bay leaf, moisten with white wine, stock (No. 194a), and espagnole sauce (No. 414); boil, skim and simmer for thirty minutes, then strain; remove all the fat and reduce to half-glaze, adding jelly; pour this sauce into a tin basin and leave to cool on ice while stirring unceasingly until it becomes the proper consistency. Dip each one of the pieces of bird into this chaudfroid to cover with a thick layer, and when thoroughly cold brush them over with half-set jelly. Decorate a border mold with fanciful cuts of truffles and egg-whites, coat it with a thick layer of jelly, and fill with a well-seasoned macedoine (No.2650) garnishing dressed with jellied mayonnaise (No. 613); unmold it as soon as it is cold, and fill the center with a pad of rice; on this have a sloping pyramid of rice; cover this over with thick jelly forced through a pocket. Dress the chaudfroids, leaning them against the pyramid and holding them up with sticky jelly forced through a cornet; on top insert a Bellevue hatelet (No. 2526) and place fine jelly croutons around the border; push chopped jelly into all the intersections between the chaudfroids. Proceed the same for plovers, woodcock or bustards.