476 Game Bouillon

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Preparation info

  • To make

    10 litres

    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

Nutritive Ingredients

  • 1 kg ( lb) head and forequarter of hare
  • 3 kg ( lb) collar and shoulder of roebuck
  • 2 kg ( lb) old wild rabbit
  • 2 partridges
  • 1 old pheasant

Flavouring Ingredients

  • 500 g (1 lb 2 oz) carrots
  • 500 g (1 lb 2 oz) green of leek
  • 500 g (1 lb 2 oz) onions
  • 5 cloves
  • 250–300 g (9–11 oz) celery
  • 125 g ( oz) juniper berries, tied in a piece of muslin
  • 100 g ( oz) parsley stalks
  • 25 g (1 oz) thyme
  • 10 g ( oz) bayleaf
  • 400 g (15 oz) mushrooms or mushroom trimmings

Liquid

  • 11½ litres ( gal or 3⅜ U.S. gal) water

Seasoning

  • 70 g ( oz) salt

Method

Proceed in the same way as for Game Stock.

All this game should be coloured in the oven in advance.