Potage a la Purée de Gibier

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

A very good soup can be made with remnants of roast game. Boil them for about three-quarters of an hour with carrots, onions, a head of celery, a bouquet, salt and pepper. When it has reduced pass the soup through a fine colander, remove the pieces of flesh which have remained on legs, carcases and bones, pound them in a mortar and pass them through a sieve. Add a very small quantity of stale bread-crumbs, mix with the stock and bind at the last minute with fresh cream. Serve little fried croûtons with this.