Potage Purée de Grives à l'ancienne (Thrush Purée Soup, Old Style)

Ingredients

• 6 fine thrushes
• Butter
• 1 litre feathered-game Consommé
• 350 grammes brown-bread croûtons fried in butter
• 4 juniper berries
• 2 décilitres and a half game Consommé
• 2 décilitres cream
• 150 grammes butter

Instructions

1. Roast 6 fine thrushes in butter and, once roasted, reserve the fillets of 4 of them.
2. Finish cooking the rest with 1 litre of feathered-game Consommé and 350 grammes of brown-bread croûtons fried in butter.
3. Pound the thrushes finely with 4 juniper berries.
4. Add the thickening element and pass through the tammy.
5. Let the purée down with 2 décilitres and a half of game Consommé and heat without boiling.
6. At the moment of serving, finish with 2 décilitres of cream and 150 grammes of butter.
7. Garnish with the reserved fillets, cut into escalopes or into fine julienne.