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Partridge, Souffle Of

Take the remains of cold partridge, two eggs, one onion, six cloves, one ounce of butter, one ounce of flour, pepper, salt, nutmeg, one pint of stock or water. Remove the meat, and put the bones into a saucepan, also an onion stuck with cloves, and a pint of stock or water. Let them simmer for an hour and a half, or till the stock has reduced about one-half. Mince the meat and pound it in a mortar, sprinkle a little pepper and salt and a dust of nutmeg. When the stock is ready, melt the butter, add the flour, and let it brown; then pour in the stock very gradually, stirring all the time, let it boil up, and pour enough over the meat to make it the consistency of ordinary mince, add the yolks of two eggs; beat the whites to a stiff froth, and add them at the last moment. Put the mixture into a souffle dish or ramakin cups, and bake in a very hot oven for about ten minutes.