This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Game broth with several kinds of meat, etc., thickened with bread panada, wine, fillets of grouse in fine shreds "The grouse soup at Hamilton Palace used to be made on the principle of a young grouse to each of the party, in addition to six or seven brace stewed down for stock".
Mallards roasted, then stewed, meat pounded through a sieve; game broth, panada to thicken, port wine, croutons. Duck Soup a la Hongroise Game soup containing puree of vegetables and ham, with barley and the ducks in pieces.
Puree of game.
Puree of rabbit.
Purge of grouse.
The preceding with carrots and green peas.