Chicken Soup with Stuffed Morels
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- large 3-funt bird chicken
- funt beef bones
- carrot
- celeriac
- parsley root
- tbsp butter
- nutmeg
- shot Rhine wine
- egg
- tbsp flour
- morels
- stakan cream
- egg yolks
Instructions
- Cook a chicken bouillon; fillet the breast and make a forcemeat.
- Stuff the morels with forcemeat and cook them in chicken broth.
- Thicken and enrich the strained broth with a cream-yolk liaison; add the morels.