Potage à la Mancelle (Chestnut Purée Soup with Partridge)

Ingredients

• Three quarters of a litre chestnut purée
• 1 litre and a quarter feathered-game Consommé
• A pinch of caster sugar
• A point of Cayenne
• 100 grammes butter
• The fillets of 1 freshly roasted partridge

Instructions

1. Let down three quarters of a litre of chestnut purée, forced a little with celery, with 1 litre and a quarter of well-clarified feathered-game Consommé.
2. Heat without boiling.
3. At the moment of serving, adjust with a pinch of caster sugar, a point of Cayenne, and 100 grammes of butter.
4. Garnish with the fillets of a freshly roasted partridge, cut into fine escalopes.