Canapes of Game

Prepare slices of bread three-eighths of an inch thick, cutting them three inches long and two inches wide, pare them into ovals, make an incision all around by sinking the knife down to half the depth of the bread, fry them in butter, and empty them out. Have one ounce of cooked game, either snipe, plover, or partridge; one ounce of cooked mushrooms and one ounce of truffles, all cut in fillets one-eighth of an inch by one-half of an inch. Break up the game carcasses moisten them with Madeira wine and espagnole sauce (No. 414), and let it reduce well, then strain through a tammy (No. 170). Put it into a saucepan with the prepared salpicon, mix it, and fill the bread crusts with this preparation; lay over a few thin slices of foies-gras, cover these dome-shaped with game forcemeat (No. 75), and set them into a moderate oven, when done, brush over the tops a little glaze (No. 402), and put in the oven an instant to harden, then serve.