Game Soup, or Puree of Grouse

Ingredients

• Roast a grouse
• moisten with two quarts of brown stock
• one cup of lentils
• a piece of the breast
• a quarter of a pound of table butter
• three tablespoonfuls of sherry wine
• a quarter of a cup of cream
• Season well

Method

1. 1

   Roast grouse with vegetables.

2. 2

   Put in a saucepan with stock and lentils, boil until lentils are cooked.

3. 3

   Pound meat to a pulp, return to soup, rub through a sieve, heat, and add butter, sherry, and cream before serving.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 8. The excerpt below is the record exactly as published.

GAME SOUP, OR PUREE OF GROUSE ^ Roast a grouse with a " Mirpoix " of vegetables. Then put the whole in a saucepan, and moisten with two quarts of brown stock. Add one cup of lentils, previously soaked in water. Boil until the lentils are thoroughly cooked. Take the meat of the grouse (with the ex- ception of a piece of the breast which should be cut in small dice), and pound it to a pulp in a mortar. Put it back in the soup, then rub the whole through a fine sieve. Heat the soup again, but do not let it boil. Stir in a quarter of a pound of table butter, three tablespoon- fuls of sherry wine, and a quarter of a cup of cream. Season well

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