Preparations & Procedures

Preservation of Game Meats and Fish

Introduction
Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish




Cream Of Wild Lettuce Soup

Taken From: Gourmet Cooking for Free


 



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Prickly lettuce (Lactuca), the familiar coast-to-coast delicacy from which some botanists think our cultivated lettuce was developed, can be the main ingredient in an enjoyable cream of wild lettuce soup. Begin by sautéing a diced, medium-size onion in 2 tablespoons of butter over low heat. When it is soft but before it has begun to brown, add a chopped clove of garlic and 4 loosely packed cups of shredded, tender, young prickly lettuce leaves. Stirring, cook for 3 minutes.
Then pour in a cup of hot stock made from whatever game is to provide the main course, or flavor the cup of water with a bouillon cube. After this has simmered for 12 minutes, add a cup of rich milk and warm just short of a boil.
In the meantime, beat an egg yolk with 1/2 cup of light cream, stir in an equal portion of the soup, and then pour bit by bit into the whole. As soon as everything reaches a bubble, crown with paprika, and serve. This will delight the most select group of sophisticated epicures.


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