Game Bird Soup à la Diane
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1.5 liters Purée de Perdreau (partridge purée)
- 4 deciliters fond de gibier clair (clear game stock)
- 1 deciliter Madère (Madeira wine)
Instructions
- Heat the partridge purée to soup consistency. Add the clear game stock and the reduced Madeira wine. Combine thoroughly and bring to serving temperature.
- Garnish as specified for Consommé à la Diane (see Consommé Series).