Consomme Cream of Pheasants or Game

Choose small, fresh pullet eggs; boil them for four minutes in boiling water, then lay them in water to cool off and remove the shells; open them on one end with a tube half an inch in diameter from a column-box (Fig. 168), take out the yolks with a root-spoon, and empty them very carefully, slightly decreasing the thickness of the white; then fill each egg separately; using a cornet for the purpose, with cream pheasant forcemeat (No. 75), or other game forcemeat, as soon as each one is done, close the opening with the piece taken off, and set each one in an egg cup. Arrange these on the bottom of a deep stewpan containing a little boiling water, close the vessel, and poach the forcemeat, by putting the pan for fifteen minutes in a slack oven; dress the egg in a vegetable dish with a little consomme added, and serve at the same time a soup tureen of game consomme.