Turkey Bouillon
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 3-funt bird turkey
- funt butter
- funt white roots
- herb bundle
- funt tender beef for the raft
- egg whites
- dill
Instructions
- Joint and fry the turkey wings and legs; cook a bouillon from the carcass with white roots and herbs.
- Reserve the fillets for a second course; boil the bones longer and clarify with a beef raft.
- Strain and serve clear with pirozhki, rice or quenelles.