361. GROUSE SOUP A LA MONTAGNARDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Soup Base
For the Purée
Garnish
Instructions (10)
  1. Roast off three brace of young grouse.
  2. Take the whole of the meat from the bones, carefully cutting out the lower part of their backs, which being bitter, must be rejected.
  3. Set aside four of the fillets, cut them into scallops, to be put in the soup afterward.
  4. Put the carcasses and bones of the grouse into a stewpan with half a bottle of sherry, a carrot, onion, celery, a few cloves, a couple of shalots, and a blade of mace.
  5. Set these to simmer gently on the fire for ten minutes.
  6. Add two quarts of good stock, and having allowed it to boil an hour and a half, strain it off into a basin.
  7. Pound the whole of the meat yielded by the grouse, excepting the four fillets before named, mixing with it a little rice boiled in broth.
  8. Moisten with the grouse essence, and pass it through the tammy into a purée, and put it into a small soup-pot.
  9. Just before dinner-time, warm the purée, taking the usual precaution to prevent it from curdling.
  10. Pour it into the soup-tureen containing the scallops of the fillets of grouse, and three dozen very small quenelles of the same.
Original Text
361. GROUSE SOUP A LA MONTAGNARDE. Roast off three brace of young grouse, take the whole of the meat from the bones, carefully cutting out the lower part of their backs, which being bitter, must be rejected. Set aside four of the fillets, cut them into scallops, to be put in the soup afterward. Put the carcasses and bones of the grouse into a stewpan with half a bottle of sherry, a carrot, onion, celery, a few cloves, a couple of shalots, and a blade of mace; set these to simmer gently on the fire for ten minutes, after which add two quarts of good stock, and having allowed it to boil an hour and a half, strain it off into a basin. Pound the whole of the meat yielded by the grouse, excepting the four fillets before named, mixing with it a little rice boiled in broth; moisten with the grouse essence, and pass it through the tammy into a purée, and put it into a small soup-pot. Just before dinner-time, warm the purée, taking the usual precaution to prevent it from curdling; pour it into the soup-tureen containing the scallops of the fillets of grouse, and three dozen very small quenelles of the same.
Notes
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