(In season October to February) Required: Half a pound of cooked pheasant without bone.

One ounce of butter.

One ounce of rice.

Four eggs.

One and a half gills of stock.

Salt, pepper and nutmeg. Have ready a pan of fast boiling, salted water. Wash the rice well, sprinkle it into the boiling water, and let it boil until it is tender.

Put the bones of the pheasant in a saucepan, with cold water to cover them and a little salt; let these boil gently for about half an hour. Pound the flesh of the pheasant, with the boiled rice, in a mortar; add the butter, a gill and a half of stock, and a little salt, pepper, and nutmeg; pound all well together, then rub the mixture through a hair sieve. Next mix into it the yolks of the eggs; whisk the whites of two of them to a very stiff froth, and stir them in very lightly.

Have ready a well-buttered souffle tin, with a buttered band of paper tied round it, and coming three or more inches higher than the top of the tin. Pour the mixture into the tin, and bake it in a quick oven for about half an hour. Turn it out carefully on to a hot dish, and strain round it some good brown sauce.