TAKE force-meat, made with veal, as much beef suet chopp'd and beat in a mortar, with an equal quantity of crumbs of bread; mix in a little beaten mace, pepper and salt, some parsley, and a little sweet herbs, mix it with the yolk of an egg, in some of this meat round the dish, then lay the snipes, being first drawn and half roasted. Take care of the trail. Chop it, and throw it all over the dish. Take some good gravy, according to the bigness of your furtout, 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, according as you want them, beat them up with a spoonful or two of white wine, stir all together one way, when it is thick take it off, let it cool, and pour it into the furtout: have the yolks of a few hard eggs, put in here and there, season with beaten mace, pepper and salt; to your force-meat cover it with the force-meat all over, rub the yolks of eggs all over to colour it, then send it to the oven. Half an hour does it, and send it hot to table.