Another Pheasant Soup

Ingredients

• 2 pheasants
• 5 pints stock
• bread soaked in gravy
• 0.5 pint mushrooms
• 1 ounce fresh butter
• mace
• cayenne
• salt

Instructions

1. Boil down the half-roasted pheasants in the stock as directed in the foregoing receipt.
2. Clean the mushrooms as for pickling and slice them rather thickly.
3. Stew the sliced mushrooms in one or two ounces of fresh butter for ten to fifteen minutes without browning, seasoning lightly with mace, cayenne, and salt.
4. Pound the breasts of the pheasants to the finest paste with the bread soaked in gravy and pressed very dry.
5. Pound the stewed mushrooms together with the breast mixture in the mortar.
6. Strain and reheat the soup, then add the combined paste, following the method given for Potage à la Reine.
7. Pass the entire soup through a strainer.
8. Bring the soup to the point of boiling and serve with sippets à la Reine, or with other sippets simply fried to a delicate brown and well dried.