Black Grouse Puree Soup

Ingredients

• 5 funt beef
• 2 black grouse
• 15 mushrooms (champignons)
• 1/2 funt sweetbreads
• 12 cockscombs
• 1 French bun
• 1/4 funt butter
• 2 eggs
• 1/2 stakan thick cream
• 2 egg yolks
• nutmeg
• 1/8 funt spinach
• 1 stakan Malaga wine
• 5 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.