Game Bouillon
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt root vegetables
- onion
- funt butter
- bay leaf
- grains allspice
- game
- funt beef or veal for the raft
- egg whites
- stakan Don wine, muscat or lemonade
Instructions
- Boil a beef bouillon; roast the game, joint half and cook it in the broth.
- Pound the other half with raw meat and egg whites for a raft; clarify 1½ hours and strain.
- Add wine and greens; serve with pirozhki or cheese croutons.