Pheasant, Souffl'e of

(this Recipe may also be used for Partridge)

Clean and cook 2 birds;
take off the breasts and other good parts of meat,
without skin or gristle.

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Take 3 oz. of boiled Rice and mix in a mortar with...
1 Tbsp. Butter, 2 of glaze, melted and a little Salt & Pepper.
Pound all together until a smooth mixture;
add the beaten Yolks of 4 Eggs and the Whites of 2 Eggs.
Pour the mixture into a Souffl'e-case,
set in a very hot to Bake until light.

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Serve immediately with brown sauce.