Boundins of Game a la Berchoux

Cook on a slow fire half a pound of chopped leaf lard with a quarter of a pound of chopped onions, and let get cold. Have half a pound of cooked and finely chopped game meat and seven ounces of soaked and well-pressed bread-crumbs; pound both of these together and pass through a sieve; put it into a bowl and mix in gradually the onions and lard, also two gills of bechamel sauce (No. 409), seven raw egg-yolks, a quarter of a pound of chopped mushrooms, and truffles, some salt, prepared red pepper (No. 168) and nutmeg. Fill some ready prepared sheep's castings, three inches long and one inch wide, with this preparation--not too full--and plunge them into boiling water; prick them with a larding needle, and then broil them over a slow fire. Serve a Berchoux sauce (No. 434) separately.