Another delightful manner of serving game is in the form of
tarts--squab or pigeon tarts; line the tart moulds with paste, and
then fill with the breasts only of the birds, adding a few slices of
mushrooms and moistening with a liquor made by boiling the bones of
the birds in a little water well seasoned with salt, a bit of pepper,
and a spoonful or two of sherry. Cover the tarts with the paste, have
perfectly cold, and unmould before serving.