No. 403 Rissoles de Gibier.
Roast a grouse or any other bird rather underdone, or the remains of some game left from a previous dinner will do, pick the meat off the bones and cut it into very small dice; then put a teaspoonful of chopped eschalots in a stewpan, with a quarter of an ounce of butter, fry them rather brown, add ten tablespoonfuls of game sauce (if none, make some with the bones as directed, No. 60), and four of brown ditto (No. 1), reduce over the fire till it becomes rather thick, season with a little cayenne pepper, salt, a teaspoonful of chopped mushrooms, and a teaspoonful of wine; let it boil, then add the game, with a little sugar and two yolks of eggs, stir it gently over the fire just to set the eggs, pour it on a dish to cool; make, dress, and serve the rissoles as before.