Game Soup

Ingredients

• 1 partridge or other small bird
• 4 ozs. oatmeal
• 2 ozs. panade
• 3 eggs
• 2 ozs. dripping
• 4 ozs. butter
• 4 — 6 fresh mushrooms
• 2 quarts of white stock
• I gill of cream

Method

1. 1

   Remove the fillets from the partridge, cut up the remainder, and roast it with a little dripping for about twenty minutes.

2. 2

   Make a roux, i.e., blend the oatmeal and butter to a nice colour, then add the roasted carcase, etc., fry for a few minutes longer, and moisten with sufficient stock to produce the consistency of a puree.

3. 3

   Allow to cook gently for hours, then season and pass through a fine sieve.

4. 4

   Meanwhile pound the fillets of partridge, add the panade and a little white of egg, season to taste, and rub through a sieve.

5. 5

   Make this into some quenelles, about the size of small marbles, and poach them.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 2. The excerpt below is the record exactly as published.

GAME SOUP. 1 partridge or other small bird 4 ozs. oatmeal 2 ozs. panade 3 eggs Seasoning 2 ozs. dripping 4 ozs. butter 4 — 6 fresh mushrooms 2 quarts of white stock I gill of cream

Cook this with the app: pantry check, scaling, and the assistant.