Game Soup, Au Supréme

Ingredients

• assorted game (pheasants, partridges, moor fowl, hares, rabbits)
• slices of beef
• slices of veal
• slices of ham
• 1 ladleful of broth
• leeks
• carrots
• turnips
• celery
• onions
• wild thyme
• sweet marjoram
• spices
• cayenne pepper
• coarse sea salt
• fried bread

Directions

1. Make a broth using assorted game.

2. In a stewpan, layer slices of beef, veal, and ham with a ladleful of broth and chopped leeks, carrots, turnips, celery, onions, wild thyme, sweet marjoram, and spices.

3. Place the whole game birds and cut-up hares and rabbits on top.

4. Cover and simmer over low heat for 2 hours until reduced to a light glaze.

5. Add good broth to cover the meat and boil until the game is tender.

6. Remove the game and pick the fillets from the breast of the birds, placing them in a soup pot with the joints of the hare and rabbit.

7. Remove the carrots, leeks, and celery, dice them, and add to the soup pot.

8. Strain the broth and pour it into the soup pot with the game.

9. Boil on low heat, skimming off any grease.

10. Season with cayenne pepper and coarse sea salt.

11. When serving, place the game in a tureen and pour the broth over it.

12. Add fried bread just before serving.