Any hunter should not only catch the game, but also be able to cook it correctly. And this, you see, can represent some difficulties for a man, because despite the fact that the French say, they say, men are the best cooks, it is somehow not characteristic. Let’s try to help you find a real cook and take a chance to feed your loved ones with extraordinary soup puree from game. For its preparation, it is necessary to take a few half -tushi gray partridges (the hazel grouse is also suitable), the third is white, and one sixth part of the carcass is a grade (well, or a grouse for extreme cases). The broth is prepared with the participation of carcasses and halves of the root of parsley, a quarter of onions and carrots. Then, after preparing the broth, all the meat of these carcasses should be separated from the bones, part of the meat will go to a meat grinder (for this it is a frequent grille), some will be expected to be waiting for a side dish. The minced meat from the carcasses must be protected with butter and wipe through a sieve. Then add everything to the previously obtained broth.
In a pan, we warm a tablespoon of flour and a spoonful of butter, dilute it with part of the warm broth and mix it with a cooked mass formed earlier and boil. But that’s not all. At the next “stage” we prepare a refueling (half a glass of milk), which then must be added to the soup. Add a little butter to the soup, t. To. It will not allow the film to form on the surface of the soup. The dish is ready, it remains only to decorate it beautifully and bring it to where all the other snacks on the festive table lie: we put the game fillet cut into strips on a plate, fill it all with soup and serve with corn) flakes or crackers.