Potage Saint-Hubert (Venison Purée Soup)

Ingredients

• 1 litre and a half venison (roebuck) purée
• 1 décilitre and a half chestnut purée
• 2 décilitres and a half clear game stock
• 2 spoonfuls redcurrant jelly
• 3 spoonfuls double cream
• truffle

Instructions

1. Prepare 1 litre and a half of venison (roebuck) purée by the methods and proportions given for Purée de gibier.
2. Add 1 décilitre and a half of plain chestnut purée and 2 décilitres and a half of clear game stock.
3. Heat without letting it boil.
4. At the last moment, complete with 2 spoonfuls of dissolved redcurrant jelly mixed with 3 spoonfuls of double cream.
5. Garnish with truffle cut in a very short julienne.