610—Consommé Saint Hubert

Take one quart of game consommé, prepared with venison fumet. Finish the consommé, at the time of serving, with one-quarter pint of Marsala.

Make three dariole-moulds of royale from a preparation consisting of one-third of the whole of venison purée, one-third of lentil purée, and one-third of reduced game Espagnole. Poach the royale in a small Charlotte mould, and, when it has cooled, cut it up with a fancy-cutter of the shape of a cross. Put the crosses of royale into the soup-tureen with two tablespoonfuls of a julienne consisting of fillets of hare, and pour thereon the boiling consommé.