Consommé of game with quenelles from The Four Seasons Cookbook (page 32) by Charlotte Adams and James A. Beard

  • carrots
  • celery
  • heavy cream
  • leeks
  • nutmeg
  • onions
  • chicken stock
  • pheasant
  • venison bones
  • egg whites
  • white pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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