1 chicken or 2 pigeon carcasses
1 carrot, sliced
1 onion, sliced
1 stick celery, chopped
bunch of parsley
1 pint of beef stock
Roast the carcasses in a hot oven, 400 Celsius (Gas Mark 6), for 20 minutes. Pour a little of the fat into a heavy saucepan and fry the vegetables to a golden brown. Put in the carcasses; add the boiling meat stock and the bouquet garni.
Simmer gently for 2 hours with the lid on. Then strain into a clean saucepan and remove the meat from the bones. Put this in the blender with the slightly reduced stock.
Return to the pan and season with port, lemon juice, salt and pepper. Serve with freshly-made croutons.