Hunters' Style Soup

Roast three partridges and one young wild rabbit, all barded with slices of fat pork; when done, remove the fillets from the partridges as well as from the rabbit, doing this very carefully. Put the rest, meat and bones, into a saucepan or stock pot, with a fowl split into pieces, and two pounds of small, half inch squares of beef. Moisten with four quarts of beef stock (No. 194a), let it boil, then skim and add some carrots, turnips, onions and two cloves; cook slowly for two hours, salt properly, then cut into squares the fillets taken from the partridges and rabbit. Have some small, round rolls, and inch and a quarter in diameter; after completely emptying them with a knife, fill the insides with a delicate young rabbit godiveau (No. 84), mixing in with it some chopped up mushrooms and truffles. Lay the rolls on a buttered pan, one beside the other, besprinkle them over with butter or broth, and dredge some grated parmesan cheese on top; set them in a slack oven for fifteen minutes, then lay them in a vegetable dish; strain the rest of the broth through a napkin, clarify it and boil it up again, thickening with a spoonful of tapioca for each quart and adding half a gill of Madeira wine.