Young Turkey Soup with Morels and Meatballs or Quenelles
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 3-funt bird young turkey
- funt beef and veal bones
- baked onion
- morels
- nutmeg
- funt veal kidney fat
- tbsp melted butter
- tbsp cream
- tbsp flour
- stale roll
- eggs
Instructions
- Cook a bouillon from bones and baked onion; cook the turkey carcass in it.
- Fry morels with flour, onion and pepper in broth.
- Make a forcemeat from the fillets, kidney fat, eggs, cream and roll; cook as meatballs or quenelles.
- Combine morels, quenelles and broth and serve.