TAKE some forcemeat made of veal, as much beef-suet chopped and beat in a mortar with an equal quantity of crumbs of bread; mix in a little beaten mace, pepper, and some some parsley, a few sweet-herbs, and the yolks of an egg. Lay some of this meat round the dish, and then put in the snipes, being first drawn and half-roasted. Take care of the trail, chop it, and scatter it all over the dish. Take some good gravy, according to the bigness of your surtout, some truffles and morels, a few mushrooms, a sweetbread cut into pieces, and artichoke bottoms cut small. Let all stew together, shake them, and take the yolks of two or three eggs, beat them up with a spoonful or two of white wine, and stir all together one way. When it is thick, take it off, let it cool, and pour it into the surtout. Put in the yolks of a few hard eggs here and there, season with beaten mace, pepper and salt to your taste; cover it with the forcemeat all over, then rub on the yolks of eggs to colour it, and send it to the oven. Half an hour will do it sufficiently.