Galantine of Pigeons

Bone three large, tender, clean and singed pigeons, season the inside meat and fill them with forcemeat (No. 65), mingled with a little baking forcemeat (No. 81) and a few spoonfuls of truffles cut in dice. Return them to their former shape, sew up and wrap each one in a separate piece of muslin, then cook them for one hour in a good stock; when done properly, unwrap, tighten more and let get cold under the pressure of a weight. When ready to use, take the pigeons from the cloths, glaze them over, cut in slices and dress with jelly.