Clean and prepare any game in season and half roast it. Mix equal quantities of salt, cayenne and curry powder and then add double this quantity of powdered dried truffles. Put the entrails and brains of the bird in a mortar, crush them well and add the yolk of a hard boiled egg, the grated rind of a lemon, a dessertspoonful of chutney, a little soy, a tablespoonful of mushroom catsup, a wineglassful of Madeira and the juice of half an orange or lemon. Dust the bird over with the powder, put it in a dish with the brain mixture, place the dish over a spirit lamp in a chafingdish, cover tightly and cook until the flesh is thoroughly incorporated with the mixture. Now add a little salad oil; let it get hot, turn out on a dish, and serve as quickly as possible.

Fillets Of Game In Cases

Make some cases of white paper, butter them and put a piece of bacon fat in each. Cut any cold roasted game into slices, put them in the cases, place a little bacon fat over each, strew grated breadcrumbs on the top and bake in a brisk oven until browned. Spread a folded napkin or an ornamental dish-paper on a hot dish and arrange the cases on it, garnishing here and there with fried parsley.