Chaudfroid of Snipe in Pyramid

Dress this entree on a wooden dish bottom, composed of three shelves, all to be covered with white paper. Bone fifteen to eighteen small snipe, keeping the heads and a part of the intestines aside, the latter to be cooked in melted butter and pressed through a sieve. Scald the heads, pick out the eyes, replace them with a little forcemeat and a round of truffle to imitate the original; place in the oven to poach the forcemeat. Spread the snipe out on the table, season and cover with a layer of game galantine forcemeat (No. 66). Put in the center of each one a piece of raw foies-gras and a piece of cooked truffle, cover with another layer of the forcemeat, then roll the boned snipe into ball shapes. Cover each one with a separate piece of buttered paper and range them in a narrow sautoir lined with fat pork; moisten to their height with good stock (No. 194a) and cover with more of the pork, then put on the lid and let cook slowly for twenty-five minutes; leave them to cool in their own stock. Unwrap the snipe, pare and shape them properly and fill with foies-gras any crevices that may have been caused by the cooking. Pare them all alike and of a nice shape. Range them at once on a small baking sheet and put aside in a cool place for a quarter of an hour; take them up one by one and dip them in a brown chaudfroid sauce (No. 594) thickened on ice so that they are entirely covered, and return them immediately to the sheet to drain off the sauce, and keep cold for another half hour, then pare them once more of any surplus of sauce. At the last moment force some sticky chopped jelly through a pocket between the shelves, dress the snipe over, letting them form into a pyramid, and between each one dress one of the heads, and glaze it over with a brush. Push a thick rope of chopped jelly around the pyramid on the bottom of the dish and surround this with fine croutons. Cover the snipe lightly with jelly applied with a brush, so as to render them glossy.