Holstein Crayfish Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt veal shank
- stakan pearl barley
- tbsp butter
- morels
- funt asparagus
- head cauliflower
- crayfish
- tbsp breadcrumbs
- eggs
- stakan milk or cream
- egg yolks (liaison)
- stakan cream (liaison)
- nutmeg
Instructions
- Cook a light white bouillon; cook barley with scalded morels in it.
- Cook asparagus and cauliflower separately; stuff crayfish shells with forcemeat and a tail.
- Combine all, boil once, finish with a yolk-cream liaison, and serve.