Black Grouse Puree Soup

Ingredients

• funt beef
• black grouse
• mushrooms (champignons)
• funt sweetbreads
• cockscombs
• French bun
• funt butter
• eggs
• stakan thick cream
• egg yolks
• nutmeg
• funt spinach
• stakan Malaga wine
• grains allspice

Instructions

1. Boil white bouillon from beef; boil mushrooms, sweetbreads, and cockscombs separately.
2. Roast one grouse, cook its bones in the bouillon, and pound the meat with soaked bun and butter into a puree.
3. From a second raw grouse make a quenelle forcemeat with bun, eggs, butter, cream, salt, and nutmeg; poach small quenelles.
4. Combine puree with the garnishes, thin with bouillon, heat very hot, and pour gently over the quenelles.
5. Optionally add Malaga wine and scalded spinach leaves.