No. 102 — Onion Purée Soup with Sago
Complete English translation of recipe No. 102 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare stock from 3–4 Russian pounds of veal bones and strain. Peel 1 Russian pound of onions, chop finely and place in a saucepan with a spoonful of butter. Fry without allowing them to brown; stir in one spoonful of flour, add stock and simmer until the onions are soft.
Rub the onions through a sieve, dilute thoroughly with the rest of the stock and season with salt. Add two egg yolks mixed with ½ glass of thick cream and heat while stirring until very hot.
Put sago, cooked separately in some of the stock, into the soup tureen. Pour over the soup and serve.
To provide
3–4 Russian pounds of veal bones 1 Russian pound of onions and 1 spoonful of butter | 1 spoonful of flour and salt ½ glass of thick cream, 2 egg yolks, nutmeg and ¼ glass of sago |