Hazel Grouse or Pheasant Puree Soup with Champagne

Ingredients

• 2 1/2 funt beef
• 1/2 funt veal bones
• 2 game birds
• 2 carrot
• 1 parsley
• 1/2 celery
• 1/2 leek
• 2 lozhka butter
• 1 lozhka flour
• 1/2 bottle champagne
• 2 egg yolks
• 1/2 stakan thick cream
• 6 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.