788 Potage Gentilhomme

Method

Prepare litres (2⅝ pt or U.S. cups) Purée de Perdreau aux Lentilles in accordance with the recipe for Purée de Gibier and finish it with 2 tbs flamed brandy, 4 dl (14 fl oz or U.S. cups) good quality partridge stock and a squeeze of lemon juice.

Garnish

4 tbs small ball-shape Quenelles made from partridge forcemeat; 2 tbs small balls of truffle.

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