228 | Partridge Forcemeat.
—Cut two breasts of partridges into large pieces, pound them well in a mortar, gradually adding the same quantity of bread soaked in milk, four egg yolks, one after another, and a teaspoonful of butter. Season with half a pinch of salt, the third of a pinch of pepper, and the same quantity of grated nutmeg; thoroughly pound all together, then rub through a sieve. If not sufficiently consistent, add one more egg yolk.
When game other than partridge is used add two pounded truffles, and use when required.