Roast either partridges or pheasants, or both may be used together; they should not be too much roasted, and while they are warm, take off the meat from the bones and pound it immediately in a marble mortar; put the bones into a stew-pan, cover them with consomme (No. 2), put in -_ . _ SOUPS, 1-21 two onions, a carrot, and a turnip✪ Puree of Game ; boil all together for half an hour, then strain it through a silk sieve, skim off the fat, mix it by degrees with the jjounded meat, and rub it through a tammy ; it is then to be put into a clean soup pot, and the soup warmed in a hain-marie, to prevent it boiling. Ohs. — No spice should be used, but preserve as much as possible the flavour of the game. 81. Puree of Partridges, Pick the meat from the remains of partridges, and chop and pound it ; make a brown sauce (p. 328), and moisten it, half with white wine and half with bouillon. Add the bones of the birds, a bunch of mixed herbs, pepper, salt, and nut- meg✪ Puree of Partridges, and stew the whole an hour ; pass it through a tammy or sieve. "With this sauce dilute the puree, strain it, keep it hot without boiling, and serve it with poached eggs above. The puree is also served in small croustades of bread, prepared as follows : — Cut some large crusts of bread round with a knife, hollow them out, and fry them ; and when done, fill them w^ith the puree. 82. Puree of Game— Hunter's Mode (Potage de Puree de Gibier a la Chasseur). Roast four partridges, surrounded with slices of fat bacon ; take off all the meat, and thoroughly pound it ; then mingle it with one ounce of rice dressed in broth, and two ounces of the crumb of a French roll: beat these together, and add two spoonfuls of Bechamel sauce (p. 327), one of Spanish (p. 347), and eight of stock ; make the soup hot over 122 THE THORaUGH GOOD COOK. a slow fire, and rub it through a tammy. When servmg, mingle the broth by degrees, to "which broth, being masked as usual, the carcases of the partridges should haye been added, and put into the soup a plateful of crusts in small dice, and fried of a light brown colour in butter. 83. Game Soup. In the game season it is easy for a cook to prepare a really good soup at a very small expense by taking the meat off the breasts of any cold birds which haye been left the preceding day, pounding them in a mortar, beating to pieces the legs and bones, and boiling the whole in some broth for an hour. Then boil six turnips, mash them, and strain them through a tannny with the meat that has been pounded ; strain your broth, and put a little of it at a time mto the tammy to help you to strain all of it through. Put your soup-kettle near the fire, but do not let it boil. When ready to dish, haye six yolks of eggs mixed with half a pint of cream✪ Game Soup ; strain through a sieye, put your soup on the fire, and, as it is coming to the boil, put in the eggs and stir well with a wooden spoon ; do not let it boil, or it will curdle. 84. Game Soup a la Rossini. {So named from the edihrdtcd Composer, who ivas famous as a e/ourmet.) Dress in a braising pan twelye quails ; let them get cold in it ; then raise and trim the fillets, which put in the tureen with some middling-sized cocks' combs, sheep's kidneys, a dozen small mushrooms, and as many trutties turned as oliyes : pour upon these a puree of pheasants. SOUPS. V23

AI-modernized reading of the original text

Roast either partridges or pheasants, or both may be used together; they should not be too much roasted, and while they are warm, take off the meat from the bones and pound it immediately in a marble mortar; put the bones into a stew-pan, cover them with consomme (No. 2), put in [illustration: SOUPS, 121] two onions, a carrot, and a turnip ; boil all together for half an hour, then strain it through a silk sieve, skim off the fat, mix it by degrees with the pounded meat, and rub it through a tammy ; it is then to be put into a clean soup pot, and the soup warmed in a bain-marie, to prevent it boiling. Ohs. — No spice should be used, but preserve as much as possible the flavour of the game. 81. Puree of Partridges, Pick the meat from the remains of partridges, and chop and pound it ; make a brown sauce (p. 328), and moisten it, half with white wine and half with bouillon. Add the bones of the birds, a bunch of mixed herbs, pepper, salt, and nutmeg, and stew the whole an hour ; pass it through a tammy or sieve. With this sauce dilute the puree, strain it, keep it hot without boiling, and serve it with poached eggs above. The puree is also served in small croustades of bread, prepared as follows : — Cut some large crusts of bread round with a knife, hollow them out, and fry them ; and when done, fill them with the puree. 82. Puree of Game— Hunter's Mode (Potage de Puree de Gibier a la Chasseur). Roast four partridges, surrounded with slices of fat bacon ; take off all the meat, and thoroughly pound it ; then mingle it with one ounce of rice dressed in broth, and two ounces of the crumb of a French roll: beat these together, and add two spoonfuls of Bechamel sauce (p. 327), one of Spanish (p. 347), and eight of stock ; make the soup hot over a slow fire, and rub it through a tammy. When serving, mingle the broth by degrees, to "which broth, being masked as usual, the carcases of the partridges should haye been added, and put into the soup a plateful of crusts in small dice, and fried of a light brown colour in butter. 83. Game Soup. In the game season it is easy for a cook to prepare a really good soup at a very small expense by taking the meat off the breasts of any cold birds which have been left the preceding day, pounding them in a mortar, beating to pieces the legs and bones, and boiling the whole in some broth for an hour. Then boil six turnips, mash them, and strain them through a tammy with the meat that has been pounded ; strain your broth, and put a little of it at a time into the tammy to help you to strain all of it through. Put your soup-kettle near the fire, but do not let it boil. When ready to dish, have six yolks of eggs mixed with half a pint of cream ; strain through a sieye, put your soup on the fire, and, as it is coming to the boil, put in the eggs and stir well with a wooden spoon ; do not let it boil, or it will curdle. 84. Game Soup a la Rossini. {So named from the edihrdtcd Composer, who ivas famous as a e/ourmet.) Dress in a braising pan twelve quails ; let them get cold in it ; then raise and trim the fillets, which put in the tureen with some middling-sized cocks' combs, sheep's kidneys, a dozen small mushrooms, and as many truffles turned as olives : pour upon these a puree of pheasants. [illustration: SOUPS. 123]

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