Potage à la Blaze (Partridge Soup with Foie Gras)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 3/4 litres Purée de perdreau
- 150 grammes foie gras purée
- a few spoonfuls of the boiling soup
- 1 décilitre partridge essence
- partridge fillets
- truffle
Instructions
- Loosen 150 grammes of foie gras purée with a few spoonfuls of the boiling soup and 1 décilitre of partridge essence.
- Add it to 1 3/4 litres of finished Purée de perdreau kept clear.
- Garnish with partridge fillets and truffle cut in julienne.