Wildfowl Cream Soup

Wildfowl Cream Soup - Russian Soup Recipe

How to Cook & Prepare Wildfowl Cream Soup:

1 pheasant or grouse 1 carrot
(2 hazel hens or 1 parsley
partridges) 1 leek
500 to 600 g meat for 2 eggs
stock 1 cupful cream or milk.
4 tblsps butter salt
2 tblsps flour

Make a meat stock. Prepare the fowl. Brown it and braise for 20 to 30 minutes in meat stock along with carrot, parsley and leek; when tender, bone the fowl. Reserve the breast meat for garnishing. Pass the rest of the meat through the mincer 2 or 3 times. Add 2 or 3 tablespoonsful of cold meat stock, mix and rub through a strainer. From here follow the directions for chicken cream soup.

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