Partridge Soup à la Blaze
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre + 3/4 Partridge purée, clarified
- 150 grams Foie gras purée
- a few spoonfuls Hot soup stock
- 1 décilitre Partridge essence
- Julienne of partridge fillets
- Julienne of truffle
Instructions
- Begin with 1 litre and three-quarters of partridge purée (Purée de perdreau), prepared to be clear and refined. Lighten the foie gras purée with a few spoonfuls of hot soup stock, then combine it with the partridge purée. Add the partridge essence (fumet) to complete the soup. Finish by garnishing with julienne (thin matchstick strips) of partridge fillets and truffle.