PURÉES.
This soup can be made equally well with rabbits, and a purée of the same kind is made abroad with the flesh of all kinds of game, the bread-crumb in these latter cases being sometimes replaced by cooked rice, sago, a thick purée of lentils, and in some cases baked and mashed potato, the diluting liquid natur-
ally varying to suit the meat used. For those who have never tasted a purée of grouse thickened with bread soaked in strong game stock, or one of partridges thickened with a rather stiff mushroom or chestnut purée (this must be plain chestnut purée), there is an experience to which to look forward.
As there is a right and wrong way of doing most