Partridge Soup a la Royale

Put to boil on the side of the fire, two quarts of thickened game stock (No. 195). Pound the meat taken from the breasts of two cooked and cold partridges; press them forcibly through a sieve, and put this puree into a bowl to dilute with seven or eight egg-yolks, and a few spoonfuls of raw cream; season it to taste. Fill small buttered timbale molds (No. 2, Fig. 137) with this preparation, poach them (No. 152). Break up the partridge bones, add them to the soup, also a bunch of aromatic herbs, and some mushroom parings. Twenty minutes later skim off the fat, season and strain the soup through a tammy, and return it again to the saucepan; boil it up twice, and then stir in four spoonfuls of Madeira wine, meanwhile keeping it very hot. At the last moment unmold the small poached timbales; put in the soup tureen, and gently pour the soup over them.