Potage Rossolnick (Russian Soup)

Ingredients

• 2 litres light Velouté de volaille
• 3 décilitres cucumber juice in all (1 décilitre at the start
• 10 pieces parsley root
• 10 pieces celery root
• 2 spoonfuls salted cucumbers
• 2 yolks of eggs
• 1 décilitre cream
• 20 small quenelles of chicken forcemeat

Instructions

1. Add 1 décilitre of cucumber juice to 2 litres of light Velouté de volaille.
2. Turn 10 pieces of parsley root and 10 pieces of celery root into the form of small new carrots and split them crosswise at the base.
3. Cut 2 spoonfuls of salted cucumbers in lozenges.
4. Blanch all these vegetables strongly and add them to the Velouté.
5. Keep at a slow, regulated boil for 40 minutes, so that the soup skims itself as the vegetables cook.
6. Finish at the moment with 2 spoonfuls of cucumber juice and a liaison of 2 egg yolks diluted with 1 décilitre of cream.
7. Garnish with 20 small chicken-forcemeat quenelles, poached at the moment.