Saint-Hubert Soup

Name: Saint-Hubert Soup
Cuisine: France
Ingredients: 1.5 liters venison (chevreuil) purée; 1.5 decilitres chestnut purée; 2.5 decilitres game fond de cuisine (cooking stock); 2 tablespoons redcurrant jelly; 3 tablespoons heavy cream (crème double); truffle

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1.5 liters venison (chevreuil) purée
1.5 decilitres chestnut purée
2.5 decilitres game fond de cuisine (cooking stock)
2 tablespoons redcurrant jelly
3 tablespoons heavy cream (crème double)
truffle

Instructions

Prepare 1.5 liters of venison (chevreuil) purée following the method and proportions given in the Game Purée recipe. Add to this the raw chestnut purée and the light game stock. Heat gently without allowing to boil.
At the last moment, dissolve the redcurrant jelly and add it to the soup along with the heavy cream. Finish with a julienne of truffle cut very short.