276. SPORTSMAN'S CLEAR SOUP.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (7)
  1. Make about four dozen very small quenelles of any sort of game.
  2. Poach these quenelles in broth.
  3. Drain them on a clean napkin.
  4. Put the drained quenelles into a stewpan containing two quarts of strong bright consommé of game.
  5. Place the soup on the fire and allow it to boil very gently by the side for a few minutes.
  6. Ascertain that the seasoning is correct.
  7. Send to table.
Original Text
276. SPORTSMAN'S CLEAR SOUP. WITH two teaspoons mould about four dozen very small quenelles of any sort of game; poach these in broth, and then drain them on a clean napkin, and afterwards put them into a stewpan containing two quarts of strong bright consommé of game; place the soup on the fire, and allow it to boil very gently by the side for a few minutes; ascertain that the seasoning is correct, and send to table. This soup takes its special title from the species of game of which it may chance to be made. As, for instance, Sportsman's Clear Soup of Pheasant, of Partridge, of Hare, &c., &c.
Notes
—