Tapioca Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 3 funt beef
- 1 bunch roots and greens
- 3/4 funt tapioca
- 1/2 stakan cream
- 2 egg yolks
- 5 truffles
- 3/4 stakan port or sherry
- sweetbreads
- quenelle
Instructions
- Boil and strain a white beef bouillon.
- Swell tapioca in the bouillon and rub through a sieve.
- Season with a yolk-cream liaison and heat very hot without boiling.
- Garnish with assorted quenelles, truffles, sweetbreads, and fortified wine; serve with pirozhki.