Puree of Game

Remove one pound of cooked meat from either partridge, snipe, hare, grouse or wild duck, suppress all the skin and nerves, and pound the rest with a piece of butter, then rub it through a sieve. Put this pulp into a saucepan, season it with salt, red pepper, and nutmeg, and mix in half a pint of reduced and very thick veloute (No. 415), if for white game, or a brown sauce (No. 414) for brown game; heat it without ceasing to stir and without letting it boil, and just when ready to serve, add two ounces of fine butter. Should a very thick puree be required, then pound the meats with a quarter of its quantity of boiled and very consistent rice, or else with some cooked game forcemeat (No. 62).