90 | Purée of Partridge à la Gentilhomme.
—Pound well the bones of one of any kind of game, place them in a saucepan, add half a pint of purée of lentils with three pints of white broth (No. 99), half a tablespoonful of salt and a teaspoonful of pepper, and one ounce of butter. Boil forty-five minutes, then rub through a fine sieve, stir well while on the fire, not letting it come to a boil, and finish with one ounce of fresh butter. Serve with twelve small game quenelles (No. 228).