Game Puree Soup (Marie Louise)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- game birds
- carrot
- bunch greens
- funt butter
- stakan thick cream
- egg yolks
- stakan pearl barley
- funt asparagus
- quenelle
Instructions
- Boil and strain a white beef bouillon.
- Fry the game birds, cook the bones in the bouillon, and pound the meat with bouillon.
- Add rubbed pearl barley and a yolk-cream liaison; rub through a sieve and thin with bouillon.
- Heat very hot without boiling; garnish with asparagus and quenelle.