There is more than one method to prepare thick game soups. I shall, however, give here but those which, during my experience, have found the most appreciation.

Many cook books give receipts for game soups which are of great extravagance -"take so and so many partridges," or "so and so many pheasants," as if economy would be no object.

In kitchens of some consequence, where some kind of game is served as a course of a dinner, be it private, table d'hote or American plan, there will be enough carcasses left to make a palatable soup for the following day. The game flavor should not be too pronounced, as if too strong it will often prove to be objectionable, especially to women. •

Puree De Gibier, A La Mexicaine - Puree Of Game, Mexican Style

Steep 1 quart of black beans over night in cold water; set them on the fire with 3 quarts of cold water; when boiling, remove the scum and add the following ingredients:

Cut in small squares 3 carrots, 4 onions, 1 stalk of celery, 8 ounces of lean, smoked ham, and 6 parsley roots. Fry in butter and add 1 sprig of thyme, 1 of sage, 1 of sweet basil, 3 bay leaves and 1 dozen pepper corns.

Chop fine 3 or 4 pounds of game carcasses, be it grouse, partridge or wild duck (if the latter, all skin should be removed before chopping, as it often tastes oily or fishy), and add to the vegetables; let cook slowly for 15 minutes, stirring occasionally, and then moisten with 1 pint of sherry. Put the game along with the beans, add 5 ripe tomatoes, cut in pieces, and let cook in the oven for at least 3 hours.

When the beans are cooked, drain them and pound in the mortar, moisten with their own liquor and with enough stock to give the right consistency; then rub through a fine sieve. Put the puree into a clean saucepan, season to taste, and finish it with 1 pint of cream and 4 ounces of butter.

Garnish either with quenelles of game or game cut in small squares, croutons, souffles or ordinary small bread crusts fried in butter.

Puree De Gibier A L'andalouse - Puree Of Game, Andalusian Fashion

Cut in small squares 2 carrots, 3 onions and 8 ounces of lean raw ham; fry in butter, then add 3 or 4 pounds of chopped carcasses of game; moisten with 3 quarts of stock, add 12 ripe tomatoes, a faggot of herbs and 1 pound of rice. Let this cook in the oven for 1 hour and 30 minutes, then pound in the mortar and dilute with consomme in order to give it the proper consistency. Now rub through a fine sieve, season to taste, heat the soup without letting it boil, and finish with a pint of cream and 4 ounces of butter.

Puree De Gibier A La Nesselrode - Puree Of Game, Nesselrode Style

Cut the husks of 60 chestnuts, put them on a pan, and bake in the oven until they can be peeled easily.

Put the peeled chestnuts in a pan and moisten with 3 quarts of broth, add the game and finish the soup as prescribed for puree of game, mexican style