Recipes > Herbs & Spices > Essence of Game

Essence of Game


  • scraps of any kind of game (partridges, pheasants, hares, etc.)
  • 4 calves feet
  • a few small pieces of ham
  • 1/2 bottle of white wine
  • 2 carrots
  • 2 onions
  • 1 bunch of sweet herbs
  • whites of 3 eggs slightly beaten


Take the scraps, calves feet, and ham. Put them all into a stew-pan, with the white wine, carrots, onions, and sweet herbs. Stew them over a slow fire for four hours, and when they are reduced to a jelly, moisten it with four table-spoonfuls of hot water, or broth, stirred in gently. Strain it through a sieve, and then clear it by stirring in the egg whites.


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Domestic French Cookery (1836).

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