Kohl-Rabies, Stuffed

Shape them perfectly round and all of uniform size; empty out the inside and stuff them while raw, or else blanch them first in boiling salted water for a few moments; the stuffing consists of godiveau forcemeat (No. 85), having truffles, mushrooms and parsley, all chopped up, mixed in with it; range them in a sautoir lined with fat pork and moisten with a little gravy (No. 404); when done drain and strain the stock, remove all of its fat and reduce it with as much espagnole sauce (No. 414). Lay the kohl-rabies over the sauce and serve.