No. 936
Puree of Game Patties
Bouchees de Puree de Gibier
Prepare them exactly as for a l'Andalouse (No. 934), put into a saucepan some game puree (No.716), either of snipe, partridge, quail, pheasant or young rabbit; heat it without boiling over a slow fire, incorporating into it a few spoonsfuls of half-glaze (No.400); season, finish with a small piece of fine butter, garnish the patties, dress and serve very hot.