Crayfish Soup, Another Way
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan rice or pearl barley
- crayfish legs and tails
- tbsp breadcrumbs
- eggs
- tbsp butter
- nutmeg
- stakan milk or cream
- stakan white table wine
- buckwheat groats or millet
Instructions
- Make a breadcrumb (or groats/millet) forcemeat from legs and half the tails.
- Stuff the shells, poach in broth, and serve with cooked rice or barley; optionally add white wine.