Game Puree Soup (Marie Louise)

Ingredients

• 2-3 funt beef
• 2 game birds
• 1 carrot
• 1 bunch greens
• 1/4 funt butter
• 1/2 stakan thick cream
• 2 egg yolks
• 1/2 stakan pearl barley
• 1/4 funt asparagus
• quenelle

Instructions

1. Boil and strain a white beef bouillon.
2. Fry the game birds, cook the bones in the bouillon, and pound the meat with bouillon.
3. Add rubbed pearl barley and a yolk-cream liaison; rub through a sieve and thin with bouillon.
4. Heat very hot without boiling; garnish with asparagus and quenelle.