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Game Souffles

Cut off about two pounds of flesh from any cold roasted game, trim off the skin, chop the flesh, pound it in a mortar, then pass it through a fine hair-sieve. Mix three-quarters of a pint of Spanish sauce with one teacupful of essence of fowls and boil until it is reduced to one-third. Mix the pounded game into the sauce and leave it until cold. Beat the yolks of ten eggs and mix them with the puree; whip the whites of the eggs to a stiff froth, add them to the mixture and season with a little grated nutmeg and salt and pepper. Fill some small paper cases with the mixture, put them into a quick oven and bake for fifteen minutes. Place the cases on a dish, and serve garnished with fried parsley and slices of lemon.