Potage Purée de Grives à l'Ardennaise (Thrush Purée Soup, Ardennes Style)

Ingredients

• 10 thrushes
• Butter
• Three quarters of a litre Consommé
• 200 grammes lentils
• 2 décilitres and a half feathered-game Consommé
• 1 décilitre thrush fumet with juniper
• 2 décilitres double cream
• 1 décilitre white currants of Bar

Instructions

1. Roast 10 thrushes in butter and reserve 8 fillets.
2. Finish cooking the rest with three quarters of a litre of Consommé and 200 grammes of lentils.
3. Pound the thrushes finely with the lentils, thin the purée with the cooking liquor and pass it through the tammy.
4. Let the purée down with 2 décilitres and a half of feathered-game Consommé.
5. Heat without boiling.
6. At the moment of serving, complete with 1 décilitre of thrush fumet with juniper and 2 décilitres of double cream.
7. Garnish with 1 décilitre of white currants of Bar, carefully drained of their syrup, and the reserved fillets cut into julienne.