Butter well some small molds and line them with a forcemeat made of minced veal or chicken. Fill the center with minced duck or game, and cover with more of the first forcemeat. Smooth the top with the blade of a knife and poach carefully in boiling water for ten minutes. Take them out and let them cool a little, then remove the puddings from the molds. Dip each first in beaten egg and then in breadcrumbs, and fry them in butter or good fat until they are a golden color.