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Ravioles of Game in Consomme

Remove the skin and sinews from two fillets of any uncooked game, chop the latter up and pound in a mortar with half their bulk each of cooked calf's brains, raw beef marrow, and grated Parmesan cheese. Add the yolks of two eggs to form the mass into a stiff paste, and with it prepare sixty or seventy ravioles. Plunge them into a saucepan of boiling water, boil for one or two minutes, remove the pan from the fire, cover it over and let the ravioles remain for another two or three minutes. Take them out, drain, put them in a soup tureen, pour over two or three quarts of game consomme, and serve.