GAME
Bits of cold broiled or roasted game may be chopped very fine, rubbed to a
smooth paste either in a bowl or mortar. To each half pint of this mixture
allow two tablespoonfuls of brown sauce thoroughly rubbed with the game,
and the unbeaten white of one egg; press the whole mixture through an
ordinary flour sieve; then stir in the well-beaten whites of two eggs,
four mushrooms chopped almost to a powder, and a seasoning of salt and
pepper. Fill this into little greased molds or cups; the cups may be
garnished with chopped truffle or mushrooms, or served plain. Fill in the
mixture, stand the cups in a baking pan half filled with boiling water;
cook in a moderate oven twenty minutes. The little bomb-shaped molds are
the better sort to use for these. Serve with brown sauce either plain or
flavored with mushrooms.