Veal Bouillon
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt root vegetables, un-browned
- funt roast-veal bones
- grains allspice
- bay leaf
- mace
- clove
- zolotnik cardamom
- funt tender raw veal for the raft
- egg whites
- dill
Instructions
- Boil a beef bouillon, strain, add un-browned roots, roast-veal bones and spices.
- Clarify with a raw-veal raft and egg whites; simmer ~1½ hours and strain.
- Serve with dumplings, vermicelli, rice, barley or noodles.