Roast a grouse or any other bird rather underdone, or the remains of
some game left from a previous dinner will do, pick the meat off the
bones and cut it into very small dice; then put a teaspoonful of chopped
eschalots in a stewpan, with a quarter of an ounce of butter, fry them
rather brown, add ten tablespoonfuls of game sauce (if none, make some
with the bones as directed, No. 60), and four of brown ditto (No. 1),
reduce over the fire till it becomes rather thick, season with a little
cayenne pepper, salt, a teaspoonful of chopped mushrooms, and a
teaspoonful of wine; let it boil, then add the game, with a little sugar
and two yolks of eggs, stir it gently over the fire just to set the
eggs, pour it on a dish to cool; make, dress, and serve the rissoles as
before.