Strong Bouillon with Wine, Served in Cups for Breakfast or Supper
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- red bouillon
- stakan sherry or Madeira
Instructions
- Prepare red bouillon as No. 4 or 5; stir in ~½ glass sherry or Madeira.
- Pour into cups without dill or roots; serve with pirozhki and poached eggs.