Potage à la Cherville (Wild Rabbit Purée Soup with Morels)

Ingredients

• 1 fine wild rabbit (garenne)
• Butter
• 25 grammes flour
• 1 décilitre and a half Champagne
• 1 décilitre and a half Chablis
• Three quarters of a litre Consommé
• 3 to 4 décilitres Consommé
• 1 bouquet garni
• A pinch of thyme
• A pinch of marjoram
• 50 grammes woodland mushrooms
• A point of crushed garlic
• 75 grammes butter
• A point of Cayenne
• Morels
• Butter

Instructions

1. Cut a fine wild rabbit into small pieces, first removing one fillet and reserving it for the garnish.
2. Sauté the pieces briskly in butter.
3. Sprinkle with 25 grammes of flour and let it colour lightly.
4. Moisten with a décilitre and a half of Champagne, as much Chablis, and three quarters of a litre of Consommé.
5. Season with a bouquet garni, a pinch of thyme and of marjoram, 50 grammes of woodland mushrooms such as morels or mousserons, and a point of crushed garlic.
6. Cook gently until thoroughly done.
7. Bone the pieces, pound the flesh together with the mushrooms, let the purée down with the sauce and pass it through the tammy.
8. Bring to the right consistency with 3 to 4 décilitres of Consommé and heat without boiling.
9. Finish with 75 grammes of butter and a point of Cayenne.
10. For the garnish, slice morels finely and stew them in butter; poach the reserved fillet at the last moment and cut it into fine escalopes.