Bread Puree Soup with Wine
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt butter
- funt rye bread
- stakan Madeira or sherry
- lumps sugar
- egg yolks
- stakan cream
Instructions
- Stew crumbled rye bread with butter, thin with beef bouillon, and rub through a sieve.
- Add Madeira or sherry; darken with burnt sugar.
- Optionally add a yolk-cream liaison, heat very hot, and serve.