The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

of liaison, fill the bouchées, and serve on a napkin very hot. 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. No. 394. _Petites Bouchées à la purée de Gibier._ Prepare them as before, and proceed as for the petites bouchées à la purée de volaille, (No. 392) only using the flesh of game, and game sauce, instead of the flesh of poultry and white sauce. No. 395. _Petits Pâtés à la Pâtissière._ Make one pound of puff paste (No. 1132), roll it into a sheet a quarter of an inch in thickness, then cut twenty pieces of the size of a five-shilling piece with a plain round cutter; mix the remains of the paste together, and roll them out to the thickness of the eighth of an inch, and cut twenty more pieces from it with the same cutter, sprinkle a baking sheet with water and lay them on it a little distance apart, wash them over with a little water with a paste brush, then have ready prepared in a basin half a pound of forcemeat of veal, fowl, or game (Nos. 120, 122, 123), with which mix half an ounce of beef marrow chopped very fine, one eschalot, a little parsley also chopped fine, and the yolk of an egg; mix well together with a wooden spoon, then put a little lump of the forcemeat half the size of a walnut on each piece of paste on the baking sheet, cover them over with the twenty pieces of paste you first cut, and close them well at the edges by pressing them down with the top part of a smaller cutter, egg the tops over, but be