Celery Puree Soup

Ingredients

• 2 1/2 funt beef
• 1/2 funt veal bones
• 2 funt celery roots
• 1 French bun
• 1 lozhka butter
• 2 egg yolks
• 1/2 stakan cream

Instructions

1. Boil and strain a white bouillon of beef and veal bones.
2. Cook chopped celery with butter, bouillon, and bun crumb; rub through a colander.
3. Add a yolk-cream liaison, heat very hot, thin, and serve with croutons or veal brisket.