Puree Soup with Truffles, Mushrooms, Wine, etc.
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- lozhka butter
- stakan flour
- stakan cream
- egg yolks
- truffles
- champignon mushrooms
- slices lemon
- stakan sherry
- funt sweetbreads
- quenelle
Instructions
- Boil and strain a beef bouillon; thicken with a butter-flour roux.
- Finish with a cream-yolk liaison and heat very hot.
- Garnish with quenelle, sweetbreads, Madeira truffles, and butter-stewed mushrooms; add sherry.
- Serve with pirozhki in shells.