64 Puréed hazel grouse or pheasant soup with champagne

Name: Puréed hazel grouse or pheasant soup with champagne (Sup pjure iz rjabchikov ili fazanov s shampanskim)
Cuisine: Russia
Ingredients: 2 hazel grouse, 2 snipe, 1 pheasant, or 2 woodcocks; 2 hazel grouse, 2 snipe, 1 pheasant, or 2 woodcocks; 2 hazel grouse, 2 snipe, 1 pheasant, or 2 woodcocks; 1 leek; 1 celery root; 1 parsley root; 2 carrots; 1 lb veal bones; 3 lbs beef; parsley and dill; parsley and dill; ½ bottle champagne; ½ teaspoon mace; 2 spoons butter; ½ spoon flour

Sup pjure iz rjabchikov ili fazanov s shampanskim

Preparation info

Difficulty
Easy

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

3 lbs beef
1 lb veal bones
2

Europe
Russia
Soup
Eastern Europe

Method

Prepare a bouillon as usual from 3 lbs beef, 1 lb veal bones, and root vegetables. Strain the bouillon.

Fry 2 hazel grouse [Tetrastes bonasia], 2 snipe, 1 pheasant, or 2 woodcocks in