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Easy
Put aside half of the tongue and a third of the prosciutto (more of the fat than of the lean part). Chop the veal with the rest of the tongue and prosciutto, and then grind in a mortar along with the skin of the truffles, softening the mixture with a drop of Marsala wine. Then pass it through a sieve, adding an egg yolk.
Bone the thrushes as you would the stuffed chicken in recipe
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