(Partridges, quail, grouse)
Sift the bread-crumbs. Put on the fire the milk and onion. When the milk is scalded remove the onion, and add enough of the fine crumbs to thicken it. Season with a tablespoonful of butter, the salt, pepper and nutmeg. Put the coarse crumbs into a pan with a tablespoonful of butter and saute them a light brown, stirring all the time; add the paprica; serve the fried crumbs on the dish with the game; serve the sauce in a boat.