Macaroni with Game Puree

Pound the meats of a cooked partridge, free of skin or bones; add to it six ounces of butter and six gills of meat gravy, prepared the same as in No. 2960. Blanch the macaroni for twelve minutes, drain and dress it in layers--macaroni, grated parmesan and game puree. Serve separately a half-glaze sauce (No. 413) with essence of game (No. 389).