With White Wine

Fry in butter without coloring the broken carcasses of six quails or three partridges; add to this half a bottleful of white wine and some broth, a garnished bunch of parsley and a few mushroom parings, then let boil .slowly for our hour. Make an espagnole sauce (No. 414) with this fumet, and when properly reduced add to it the pounded meats and fragments previously cut off from the carcasses; pass all through a tammy, and then pour in some game glaze (No. 898) and butter, just when ready to serve.

With Champagne - Lay in a saucepan one pound of game carcasses, such as pheasants or grouse, after breaking them in pieces; to them, add a quarter of a bottleful of champagne, two bay leaves, two minced shallots and one pint of broth; let all these simmer for half an hour before straining through a fine sieve, then reduce it to half with a pint of espagnole, adding another quarter bottleful of champagne and reduce it once more. Season with salt, black and red pepper, also grated nutmeg, and strain through a tammy, and just when ready to serve mix in two ounces of fresh butter.

With Red Wine And Truffles

Break up the carcasses of six snipes, or plovers, or woodcocks; fry them in some butter with their intestines, suppressing the gizzards and pouches, two bay leaves, as much thyme and as much basil, some truffle peelings, one pint of espagnole (No. 414), and two gills of red wine. Boil, skim, and when prepared to serve squeeze in the juice of a lemon; strain the sauce through a tammy, (No. 159), and add to it one or two ounces of peeled and minced truffles.