Puree of Reedbirds or Larks with Chestnuts

Procure three dozen larks, pick them, remove the pouches and gizzards, and take off the fillets, laying them aside. Fry the carcasses in a quarter of a pound of fine butter, with half a pound of smoked, lean, raw ham, cut in quarter inch squares, and moisten with three quarts of game consomme (No. 192), and one quart of espagnole sauce (No. 414). Boil slowly and despumate for one hour, then drain and pound the carcasses and ham with one quarter of a pound of blanched rice cooked in consomme, and one pound of chestnuts; moisten this with the broth and strain all through a sieve, and afterward through a tammy, add some Madeira wine, a pinch of cayenne pepper, and when ready to serve, work into it a three ounce piece of fine butter, stirring it in vigorously till thoroughly melted. Saute the fillets when ready, and serve them with the soup.