Oxtail Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- oxtails
- funt root vegetables
- herb bundle
- slice lemon
- stakan Madeira or Malaga
- funt beef for red bouillon
- funt beef for the raft
- stakan flour
- tbsp butter
- carrot and celeriac (garnish)
- chicken quenelle
- funt sweetbreads (veal)
- cockscombs
- champignons
- funt sorrel
- stakan tomatoes
Instructions
- Soak, blanch and cook the oxtails several hours in a bony broth with Madeira and roots.
- Make and clarify a red bouillon; combine with the tail broth and thicken.
- Glaze turned carrot and celeriac; prepare quenelle, sweetbreads, cockscombs, mushrooms, sorrel and tomatoes.
- Combine all garnishes in the broth, boil, salt, and serve (for 12).