Consommé with Partridge Essence

Ingredients

• 2 liters consommé en clarification (clarified consommé)
• 1 bird roasted partridge (perdreau rôti)

Instructions

1. Prepare a consommé en clarification (clarified consommé). While the clarification is in progress, roast a partridge and set aside its fillets for garnish or service. Extract the fumet (concentrated stock) from the roasted partridge by simmering the carcass and trimmings. Add this fumet to the clarified consommé, using approximately 2 liters of consommé base. The resulting soup carries the essence of the roasted partridge throughout.