476 Game Bouillon

Name: Game Bouillon
Cook time: 3 h
Total time: 3 h
Yield: To make 10 litres (2¼ gal or 2¾ U.S. gal)
Cuisine: France
Ingredients: 10 g (⅓ oz) bayleaf; 25 g (1 oz) thyme; 400 g (15 oz) mushrooms or mushroom trimmings; 125 g (4½ oz) juniper berries, tied in a piece of muslin; 250–300 g (9–11 oz) celery; 100 g (3½ oz) parsley stalks; 5 cloves; 500 g (1 lb 2 oz) green of leek; 500 g (1 lb 2 oz) carrots; 500 g (1 lb 2 oz) onions; 11½ litres (2½ gal or 3⅜ U.S. gal) water; 70 g (2¼ oz) salt; 1 kg (2¼ lb) head and forequarter of hare; 2 kg (4½ lb) old wild rabbit; 3 kg (6½ lb) collar and shoulder of roebuck; 1 old pheasant; 2 partridges

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 (2¼ lb) head and forequarter of hare
3 kg (

Europe
France
Gluten-free
Soup

Method

Proceed in the same way as for Game Stock.