Potage au Rognon de veau (Veal Kidney Soup, a Russian Soup)

Ingredients

• 2 litres clear Velouté de volaille
• 2 pinches parsley pluches
• a pinch of fennel
• 2 yolks of eggs
• 1 décilitre cream
• 2 spoonfuls juice of agoursis
• 1 calf's kidney
• salt and pepper
• butter
• half an onion
• 1 spoonful cucumbers
• 1 spoonful gribouis in vinegar
• 10 small stuffed olives
• half a spoonful parsley

Instructions

1. Set 2 litres of clear Velouté de volaille to skim, with 2 pinches of parsley pluches and a pinch of fennel.
2. Finish at the moment with a liaison of 2 egg yolks diluted with 1 décilitre of cream, and 2 spoonfuls of juice of agoursis.
3. Pass the soup through the chinois.
4. Melt half a chopped onion in butter beforehand.
5. Season the finely sliced calf's kidney with salt and pepper and toss it rapidly in butter with the onion.
6. Poach the 10 small stuffed olives at the moment.
7. Garnish the soup with the kidney, the cucumbers in lozenges, the sliced gribouis in vinegar, the olives and half a spoonful of chopped and blanched parsley.