Cut two breasts of partridges into large pieces, pound them well in a mortar, gradually adding the same quantity of bread soaked in milk, four egg yolks, one after another, and a tea-spoonful of butter. Season with half a pinch of salt, the third of a pinch of pepper, and the same quantity of grated nutmeg ; thoroughly pound all together, then rub through a sieve. If not sufficiently consistent, add one more egg yolk.

When game other than partridge is used add two pounded truffles, and use when required.