Mince the game finely.
Melt the stock and moisten the game well with it.
Add pepper and salt, and a few drops of lemon juice.
Spread the mixture on a plate to get cold.
When cold it will be quite firm.
Mould it into balls or egg shapes.
Cover them with egg and bread-crumbs, and fry them in hot fat (see French Frying).
Serve on a folded napkin, and garnish with fried parsley.