Game Forcemeat for Mousseline

Take one pound of the breast-meat of some raw game suppressing the skin and nerves, pound and pass it through a sieve. Place this puree in a tin vessel and mix in one egg-white slowly working it gradually so that it attains body, then incorporate, always slowly, two or three gills of raw cream without once ceasing to mix the preparation. When mellow add four or five tablespoonfuls of puree of cooked foies gras, pounded and pressed through a sieve, season, and when very smooth poach a small piece in a small timbale in a bain-marie so to judge of its consistency; it must be firm, although mellow; if found necessary add a few egg-yolks.