Hazel Grouse or Pheasant Puree Soup with Champagne

Ingredients

• funt beef
• funt veal bones
• game birds
• carrot
• parsley/celery/leek
• lozhka butter
• lozhka flour
• bottle champagne
• egg yolks
• stakan thick cream
• pieces asparagus
• quenelle

Instructions

1. Boil and strain a white bouillon from beef and veal bones.
2. Roast the game birds, pound the meat to a puree, and boil the bones in the bouillon.
3. Make a roux, boil with bouillon, and combine with the meat puree and a yolk-cream liaison.
4. Thin with strained bouillon, heat very hot, and add half a bottle of champagne at serving.
5. Garnish the tureen with quenelle and asparagus; serve with pirozhki.