39. SUPREME OF GAME

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

some essence of game ↝ Game meat, horse, raw [Lamb, Veal, and Game Products]
an essence of game (pheasant or partridge) ↝ Game meat, horse, raw [Lamb, Veal, and Game Products]
a piece of game glaze ↝ Game meat, horse, raw [Lamb, Veal, and Game Products]

Instructions (2)

This is made like the previous sauce, except that, according to the first method, some essence of game must be used instead of the chicken consommé.
In the second recipe, the Allemande sauce used for the purpose should be worked with an essence of game (pheasant or partridge), and also finished with a piece of game glaze.

Original Text

39. SUPREME OF GAME.
THIS is made like the previous sauce, except that, according to the
first method, some essence of game must be used instead of the
chicken consommé, and in the second recipe, the Allemande sauce used
for the purpose should be worked with an essence of game (pheasant
or partridge), and also finished with a piece of game glaze.

Notes

—