Fresh Cucumber Puree Soup

Ingredients

• 1 chicken
• 1 funt veal shank
• 3 funt cucumbers
• 1/4 funt boiled ham
• 1 onion
• 2 cloves
• 1/2 lozhka butter
• 1 lozhka flour
• 1/4 stakan pearl barley
• 2 egg yolks
• 1/2 stakan thick cream
• dill and pepper

Instructions

1. Boil and strain a chicken-and-veal bouillon.
2. Boil sliced seeded cucumbers for garnish and put in the tureen.
3. Stew the rest with ham, onion, cloves, and a roux; remove ham and rub through a sieve.
4. Thin with bouillon, add barley puree, a yolk-cream liaison, and butter; heat very hot without boiling.
5. Serve with dill and pepper.