Must be made either from pheasant or partridge; (wild rabbit may be
introduced); chop up the bones, which put into a stewpan with an onion,
the quarter of a carrot, and the quarter of a turnip (cut up small), a
little parsley, thyme, and one bay-leaf; add a glass of white wine; pass
them a few minutes over the fire, then add a quart of sauce velouté (No.
5), or sauce bechamel (No. 7), and a pint of veal stock; place it again
over the fire, and keep stirring until it becomes rather thickish; then
add a gill of cream, and a little sugar, boil again until it adheres to
the back of the spoon, then pass it through a sieve, and afterwards
through a tammie, and use where directed. The bones of two partridges or
one pheasant would be sufficient.