Clear Partridge Soup
Ingredients
Directions
Prepare
Pluck and draw the partridges, then cut them up and break the bones with a mallet.
Prepare the soup meat for consommé as usual to create a strong stock.
Strain the stock and let it cool, then remove any fat that rises to the surface.
Make the soup
Pour the clear stock into a large saucepan, adding all pieces of partridge, including the livers.
Heat the mixture slowly to a boil, skimming carefully.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Partridges
- Provide the main meat and flavor of the soup, with livers adding richness.
- Soup meat
- Builds a strong, flavorful stock as the soup's base.
The step that matters
Heat the mixture slowly to a boil, skimming carefully.. Gentle heating lets proteins and impurities coagulate and rise as scum, which skimming removes. Boiling too fast churns them into the liquid, leaving the stock cloudy and murky.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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