No. 393. _Petites Bouchées de Gibier._

Prepare the bouchées as before, put twenty tablespoonfuls of game sauce

(No. 60) in a stewpan, then cut up into small dice the flesh of a

grouse, partridge, half a pheasant, or the remains of any game you might

happen to have by you, put it in the stewpan with the sauce, make it hot

but do not let it boil, season with a little sugar and salt, fill and

serve as before.