Chicken Puree Soup

Ingredients

• 1 1/4 funt beef
• 1/5 funt veal shank
• 2 chicken
• 1 bunch greens
• 1/4 funt butter
• 2 egg yolks
• 1/4 stakan thick cream
• 1/2 stakan pearl barley
• 2 tsp salt

Instructions

1. Boil beef and veal shank bouillon; skim, add the cleaned chicken, greens, and salt.
2. When the chicken is soft, take out the flesh; return skin and bones to the bouillon.
3. Chop and pound the flesh with butter, rub through a sieve, and mix with rubbed pearl barley.
4. Add a yolk-cream liaison, thin with strained bouillon, and heat very hot without boiling.
5. Optionally enrich with butter; serve with pirozhki.