Mushroom and Ruffe Soup

Ingredients

• 2 1/2 funt beef
• 1/2 funt veal shanks
• 1 bunch greens
• 20 ruffe (ersh)
• 10 champignon mushrooms
• 1/2 stakan rice
• 1/8 funt butter
• 1/2 stakan cream
• 2 egg yolks
• greens

Instructions

1. Boil a white bouillon of beef, veal shank, and greens; add the ruffe bones.
2. Cook rice and mushrooms in bouillon, rub through a sieve, and hold over a water bath.
3. Skin and poach the ruffe fillets; add to the tureen.
4. Stir in a yolk-cream liaison, heat very hot, and finish with greens.