Cream of Partridge or Chicken

Pound the meats taken from two roast partridges or chickens, with a piece of butter, a few parings of cooked foies-gras and two or three spoonfuls of reduced veloute sauce (No. 415); pass the whole through a sieve. Dilute this pulp with ten egg-yolks and one whole one, two gills of good raw cream and two gills of very concentrated game fumet (No. 397) prepared with the partridge bones or those of the chickens. Pour this preparation into a small vegetable dish or small buttered timbale molds (No. 1, Fig. 137), and poach in a bain-marie, done by placing the dish in a saucepan containing hot water, having this water quiver only and not boil. As soon as the cream is set, remove to serve.