Grey partridge 1/3 pcs. or black grouse 1/8 pcs. or pheasant 1/8 pcs. or white partridge 1/4 pcs., 20 flour, butter 20, 75 milk or cream, eggs (yolks) 1/8 pcs.
Treated wildfowl (grouse, pheasant, black grouse, partridge, and others.) fry lightly with oil (for more flavoring soup) and cook in the broth. In the finished fowl to separate the meat from the bones.
Leave 8-10 g fillets for garnish and chop the rest of the meat and pass through a wiper machine or grind in a mortar. Add grated mass of cold broth until a porridge consistency. Puree thus prepared before use stored in the refrigerator.At the same time prepare a white sauce, broth of the fowl, add the fowl bones and cook for 20-25 minutes. Then strain the sauce, to attach to it puree game and again bring to a boil.
Season the soup with a mixture of egg yolks and milk, butter and salt.
When serving in a bowl of soup to put fowl fillet, cut into short strips, or quenelles, to cut with the help of two teaspoons.
My father would love this he was a big hunter and gatherer! We ate all types of anumals and fowls growing up!
ReplyDeleteThis sounds like a really interesting preparation! Thanks for sharing your recipe.
ReplyDeletebon appetit!
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