Puree Soup with Truffles, Mushrooms, Wine, etc.

Ingredients

• 3 funt beef
• 1 lozhka butter
• 1/2 stakan flour
• 1/2 stakan cream
• 2 egg yolks
• 6 truffles
• 8 champignon mushrooms
• 3 slices lemon
• 1/2-1 stakan sherry
• 1/2 funt sweetbreads
• quenelle

Instructions

1. Boil and strain a beef bouillon; thicken with a butter-flour roux.
2. Finish with a cream-yolk liaison and heat very hot.
3. Garnish with quenelle, sweetbreads, Madeira truffles, and butter-stewed mushrooms; add sherry.
4. Serve with pirozhki in shells.