Puree of Pigeons or Wild Squabs a la Waleski

Infuse in half a pint of boiling Madeira wine, some thyme, marjoram, basil, cloves, mace, and pepper corns. Roast four pigeons, remove all their meat, and break up the carcasses, putting them into a saucepan with two quarts of broth, adding a quarter of a pound of onions, quarter of a pound of carrots, and two ounces of celery, all finely minced; salt properly, and let boil for one hour, then strain through a napkin, and return it to a clean saucepan to boil and thicken with two tablespoonfuls of fecula diluted in a little cold water. Pound the meat from the birds with eight hard boiled egg-yolks and one ounce of butter, add some of the broth to this puree to dissolve it, then strain it through a tammy, heat it up without boiling, and add to it the Madeira wine infusion after straining it through a napkin; stir in when ready to serve, two ounces of good butter, then pour it into the soup tureen and serve as garnishing, small cream forcemeat (No. 75) timbales No. 5, cut in two crosswise.