ham cut in delicate pieces, which add with the seasoning to the sauce.
When it boils up, add the yolks, which have been beaten with four
table-spoonfuls of milled Cook half a minute longer. Garnish with the
hard-boiled eggs.


Salmis of Game,

Take the remains of a game dinner, say two or three grouse. Cut all
the meat from the bones, in as handsome pieces as possible, and set
aside. Break up the bones, and put on to boil with three pints of
water and two cloves. Boil down to a pint and a half. Put three table-
spoonfuls of butter and two onions, cut in slices, on to fry. Stir all
the time until the onions begin to brown; then add two spoonfuls of
flour, and stir until a rich dark brown. Strain the broth on this.
Stir a minute, and add one teaspoonful of lemon juice and salt and
pepper to taste; if you like, one table-spoonful of Leicestershire
sauce, also. Add the cold game, and simmer fifteen minutes. Serve on
slices of fried bread. Garnish with fried bread and parsley.

This dish can be varied by using different kinds of seasoning, and by
serving sometimes with rice, and sometimes with mashed potatoes, for a
border. Half a dozen mushrooms is a great addition to the dish, if
added about five minutes before serving. A table-spoonful of curry
powder, mixed with a little cold water, and stirred in with the other
seasoning, will give a delicious curry of game. When curry is used,
the rice border is the best of those mentioned above.


Game Cutlets a la Royale.