Red Bouillon from Calf's Head, English Style
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt veal shank
- funt root vegetables
- onion
- calf's head
- carrot
- herb bundle
- bay leaf
- grains allspice
- stakan vinegar
- meat quenelle
- stakan French wine
Instructions
- Cook, clarify and strain a red bouillon.
- Cook the calf's head separately with vinegar, roots and spices; press, cool and cut the meat.
- Assemble with turned roots, quenelle and dill; pour on broth and add French wine.