Potage De Macaroni a LA Rossini

Ingredients

• 2 red partridges
• ¼ cup grated Parmesan cheese
• 12 ounces small macaroni
• 4 ounces butter
• coarse sea salt (to taste)
• a pinch of mignonette (white pepper)

Directions

1. Prepare a quenelle stuffing with the two red partridges, mixing in some grated Parmesan.

2. Roast the other two red partridges to make a game purée.

3. Reduce the consommé by half, adding the partridge carcasses and a pinch of mignonette.

4. Blanch the macaroni in boiling water, then drain it.

5. Simmer the macaroni in half of the reduced consommé with a bit of mignonette and the butter for 25 minutes.

6. Poach the quenelles in the consommé and drain them.

7. Sauté the macaroni in a pan, mixing in the prepared game purée warmed in a double boiler.

8. Layer the bottom of a soup tureen with macaroni, sprinkle with Parmesan, and add a layer of quenelles.

9. Continue layering with macaroni, Parmesan, and quenelles until finished.

10. Cover the potage with Parmesan and drizzle with the remaining consommé, serving the rest in a silver sauceboat.