665—Coulis de Gibier, otherwise au Chasseur

Prepare six oz. of the meat of a wild rabbit, six oz. of that of a partridge, and six oz. of that of a pheasant. These meats should be roasted and their roast-cases swilled with a liqueur-glass of burnt brandy. The resulting gravy should be added to the soup.

Now finely pound these meats together with one-half pint of cooked and drained lentils. When the whole has become a smooth purée add the cooking-liquor of the lentils and the swillings referred to above and rub through tammy.

Finish the cullis with the necessary quantity of consommé, heat it, and pass it through a strainer. Add butter at the last moment and season moderately.

Garnish with three tablespoonfuls of small, very fresh mushrooms; these to be finely minced and tossed in butter.