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Bouchees of Game

Put two and a half breakfast cupfuls of game sauce into a stewpan with the flesh of any cold cooked game cut up small; stir over the fire until hot, season with salt and a small quantity of sugar, then move the pan to the side. Roll out one pound of puff paste to a quarter of an inch in thickness, cut out some rounds with a fluted tin cutter about an inch and a half in diameter, sprinkle water over a baking sheet, lay the rounds on it and brush them over with a paste brush dipped in beaten egg. With a plain tin cutter, a size smaller than the one previously used, mark a ring on the top of each piece of paste, dipping the cutter into hot water every time. Bake the paste in a quick oven for twenty minutes, keeping the oven door closed. When cooked, take the bouchees out of the oven, and lift off the lids as carefully as possible with a sharp-pointed knife so as not to break them; scrape out the soft paste, leaving a hollow, fill them with the game, replace the lids, put them on a folded napkin on a hot dish, and serve.