Hare Puree Soup

Ingredients

• funt beef
• hare
• dried mushrooms
• beet brine
• funt butter
• lozhka flour
• stakan smetana or thick cream
• egg yolks

Instructions

1. Boil a white bouillon with beef, mushrooms, beet brine, and roots.
2. Roast the hare, cook the bones in the bouillon, and pound the flesh to a puree.
3. Make a roux, boil with bouillon, and combine with the hare puree.
4. Add a yolk-cream (or smetana) liaison, thin with strained bouillon, and heat very hot without boiling.
5. Serve, optionally with fried turkey fillet or croutons Nos. 216-217.