690 Purée de Gibier

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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  • Whichever game is used always allow 650 g (1 lb 7 oz) to 700 g ( lb) game per 3 litres ( pt or 9 U.S. cups) soup.

  • The game must first be roasted underdone as for Salmis.

  • If the garnish includes Quenelles, remove from the raw game the necessary amount of flesh before roasting it. If the garnish is to be cut into dice or if it is to be a Royale, the required amount of meat should be removed from the game after it has been roasted.

  • To the remainder of the game which should now be approximately 550 g ( lb) add 200 g (7 oz) lentils and 1 litre ( pt or U.S. cups) Game Bouillon and allow to cook gently together.

  • When cooked, remove the bones from the game and pound the flesh with the drained lentils. Mix this purée with the cooking liquid and pass through a fine sieve, then through a fine strainer. Reheat just to boiling point but do not allow it to simmer as for other Purée soups. Finish at the last moment with 150 g (5 oz) butter.


As mentioned above and according to requirements, this can be the cooked flesh cut into small dice or used in the preparation of game Royale, or small Quenelles made from the reserved raw flesh.

This soup may also be prepared as a Cream soup.