Dindes et Dindonneaux: Cèpes

Stuffed with forcemeat made of veal, fresh pork, bread crumbs soaked in milk, and pressed, Duxelles of cèpes, salt, pepper, nutmeg, chop and mix the lot, braise until 3 parts done, transfer to another pan with lardons and sautéd cèpes, cover with braising liquor, finish the cooking, dish, with garnish round.