Chicken Bouillon, A Third Way
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 3-funt bird chicken
- funt white roots
- funt veal bones
- herb bundle
- stakan rice or semolina
- dill
Instructions
- Fillet a 3-funt chicken for cutlets; cook the bouillon from the carcass with white roots and herbs.
- Serve broth with pirozhki, and the cutlets with peas and mashed potato.