No. 393 Petites Bouchées de Gibier.
Prepare the bouchées as before, put twenty tablespoonfuls of game sauce (No. 60) in a stewpan, then cut up into small dice the flesh of a grouse, partridge, half a pheasant, or the remains of any game you might happen to have by you, put it in the stewpan with the sauce, make it hot but do not let it boil, season with a little sugar and salt, fill and serve as before.