5—Game Consommé

The necks, breasts, and shoulders of venison and of hare, old wild rabbits, old pheasants, and old partridges may be used in the production of game consommés. An ordinary consommé may likewise be made, in which half the beef can be replaced by veal, and to which may be added, while clarifying, a succulent game essence. This last method is even preferable when dealing with feathered game, but in either case it is essential that the meat used should be half-roasted beforehand, in order to strengthen the fumet.

The formula that I give below must therefore only be looked upon as a model, necessarily alterable according to the resources at one’s disposal, the circumstances, and the end in view.

Liquor.—Five and one-half quarts of water.

Seasoning.—One oz. of salt and a few peppercorns, these to be added ten minutes previous to straining the consommé.

Time allowed for cooking.—Three hours.

Mode of Procedure.—Proceed in exactly the same way as for ordinary consommés, taking care only to half-roast the meat, as I pointed out above, before putting it in the stewpan.