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Souffle of Game

(Germany.) Chop and pound 2 cups of the meat of rabbits, guinea fowl, partridges or duck, very fine (the dark meat of a turkey will do.); add 2 ounces of boiled rice, 1 ounce butter, salt, pepper, 1/2 cup of stock, and some parsley. Mix well and pass through a sieve. Add yolks of 4 eggs and the beaten whites of two; stir and pour into a mould. Bake until brown and serve hot.