Purée of Thrushes à l'Ancienne

Ingredients

• 6 thrushes (grives), whole and plucked
• 1 liter game bird stock (Consommé de gibier à plume)
• 350 grams dark bread croutons, fried in butter
• 4 juniper berries (baies de genévrier)
• 2.5 deciliters game bird stock (Consommé de gibier), for thinning
• 2 deciliters cream
• 150 grams butter

Instructions

1. Roast the 6 thrushes in butter until cooked. Reserve the breast fillets from 4 of the birds. Complete the cooking of the remaining thrushes and bones with 1 liter of game bird stock (Consommé de gibier à plume) and the dark bread croutons fried in butter.
2. Pound the cooked thrush meat finely with the juniper berries. Add the cooking liquid and bread, then pass through a fine-mesh sieve (étamine) to create a smooth purée.
3. Thin the purée with 2.5 deciliters of additional game bird stock. Heat gently without allowing it to boil. At the moment of service, finish the soup by mounting with 2 deciliters of cream and 150 grams of butter, stirring to incorporate.
4. Garnish with the reserved breast fillets, either sliced thin or cut into fine julienne (julienne).
5. Note: Purées à l'ancienne made from grouse, hazel hen, or wood grouse are prepared in the same manner.