Souffle of Game a la Lucie

Pound four ounces of cooked game meat with two ounces of rice boiled in broth until dry and consistent; add two tablespoonfuls of game glaze (No. 398), two raw egg-yolks and half an ounce of melted butter, then press all through a sieve, and beat the preparation thoroughly. Ten minutes before serving mix in half an ounce of truffles cut in one-eighth inch squares, and two egg-whites beaten to a stiff froth. Butter some paper cases (Fig. 439), stiffen them in the oven, then fill them three-quarters full with the souffle preparation, set them in the oven for about ten minutes, and when done glaze the tops with a little game glaze (No. 398) and serve without delay.