Individual Partridge Soufflés

• 1 partridge, roasted
• 1 chicken liver, cooked
• butter
• 2-4 tablespoons

Put cooked partridge meat and chicken liver through mincer. Then pound in a mortar with 2 tablespoons butter and the cold Brown Sauce. Season to taste with salt and freshly ground black pepper. Strain through a fine sieve.

About 20 minutes before serving, heat this purée in the top of a doub