Puree of Partridges or Quails a la d'Henin

Roast some partridges; suppress the skin and bones, and pound the meat with one ounce of butter and two gills of veloute (No. 415) for each partridge; press this through a sieve and put it into a bowl with one raw egg-yolk and a little nutmeg. Put on the fire to boil, two quarts of thickened game stock; add to it the fragments of birds and a garnished bouquet, some minced carrots and onions, salt and nutmeg; boil on one side of the saucepan only in order to despumate for one hour, then remove all the fat, strain, and return it to the saucepan; at the first boil add the prepared puree, season to taste, then pour the soup into a soup tureen, after straining it through a fine colander, adding a garnishing of hulled barley and some small game quenelles.