Purée de Gibier (Game Purée)

Ingredients

• 650 to 700 grammes game
• 200 grammes lentils
• 1 litre Consommé de gibier
• butter
• reserved game fillets

Instructions

1. Reckon 650 to 700 grammes of game, gross weight, for 2 litres of purée.
2. Roast the game as for Salmis. If the garnish is to be quenelles, take the necessary raw fillets from the game before roasting; if it is to be dice or a royale, take the fillets from the game once it is cooked just right.
3. Put the game to finish cooking with 200 grammes of lentils and 1 litre of Consommé de gibier.
4. Bone the game and pound the flesh with the drained lentils.
5. Lengthen the purée with the cooking liquor, pass through a tammy cloth, and heat to boiling point; do not skim it.
6. Butter at the last moment, as for the other purées.
7. Garnish with the fillets cut into small croûtons or made into a royale, or with small quenelles made from the reserved raw fillets.