Potage Saint Hubert from French Country Cooking by Elizabeth David

  • bay leaves
  • leeks
  • lentils
  • onions
  • thyme
  • pheasant
  • cream

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.

Notes about this recipe

  • RGJMaurice on September 15, 2020

    I made this recipe using brown meat from a roast chicken with reasonable success. The flavor is good, but the texture is a bit more coarse than I would like. I started searching for this recipe elsewhere and interestingly, while I found very little so far, what I did find was for, essentially, a cheese soup, with no fowl in it at all. I'm curious to know if adding anything to smooth the texture would detract or aid in the soup, something like ground potato or a roux. To try.

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