Porcini Soup In Puff Crust

Preparation:

Preparation: Pass the meat with the mushrooms, carrot and parsley root through a meat grinder (large disc). Collect the mixture in a saucepan and add the finely chopped leek, the spices, the herbs, the garlic, the onion, the necessary salt, the egg whites, the crushed ice and the game stock. Bring to a boil, stirring constantly. When a thick foam appears on the surface, stop stirring and let it simmer for about 40-45 minutes. Sieve the preparation, season with salt, add the Cognac and Madeira and leave to cool. Peel the carrots, leeks and celeriac, cut them into julienne strips and blanch them briefly in boiling water, then let them cool under running water. Pour the soup into individual cups together with the vegetable julienne, cover the containers with a lid prepared with the puff pastry and cook in the oven at 200 degrees for a quarter of an hour. --- ADVICE. To prepare the pasta lids, roll out the latter into a sheet of half a cm thick and let it rest for a few minutes, then cut it into four discs with a diameter slightly larger than that of the cups containing the soup. Brush the edges of the cups with the beaten egg yolks, then place the pastry lids on top and press firmly to adhere. Decorate the lids as desired, using leftover puff pastry, then let them rest for 20 minutes before baking them in the oven.