83. Cream of Game.
—The same as for No. 82, using game instead of chicken; the same quantity of each being needed.
84. Cream à l’Allemande.
—Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth (No. 99); season with half a tablespoonful of salt and three cloves. Boil for thirty minutes, then strain, and after adding an ounce of good butter, serve with two ounces of very finely cut noodles (No. 1182) which have been previously boiled in salted water.