Venison tea with parmesan and fillet dumplings

This ‘tea’ is a strong venison consommé with some small but tasty dumplings. The stock needs to be a double-strength stock: this means that you make a stock and then you make another stock but instead of using water, you use the stock you have already made. This will strengthen your main stock and give you a stronger flavour.

In times gone by, these soups were served at the end of Balls just before the guests went home. The rich, strong flavour of these consommés (known as beef teas