BONE four pigeons, and make a forcemeat as for pigeons compote. Stuff them, and put them into a stew-pan with a pint of veal gravy. Stew them half an hour very gently, and then take them out. In the mean time make a veal forcemeat, and wrap it all round them. Rub it over with the yolk of an egg, and fry them of a nice brown in good dripping. Take the gravy they were stewed in, skim off the fat, thicken with a little butter rolled in flour, the yolk of an egg, and a gill of cream beat up. Season it with pepper and salt, mix it all together, and keep it stirring one way till it is smooth. Strain into your dish, and put the pigeons on. Garnish with plenty of fried parsley.