No. 107 — Celery Purée Soup
Complete English translation of recipe No. 107 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Make and strain white broth from 2½ Russian pounds of beef and ½ Russian pound of veal bones. Peel and finely chop 1½ pounds of celery root, put into a saucepan with one spoonful of butter, cover with strained broth and add the crumb of a five-kopeck French bread roll. Cook until everything is soft, then rub through a colander.
Add two egg yolks mixed with ½ glass of cream. Heat, stirring, until very hot, then dilute with the remaining broth. Add chopped parsley and serve with croutons or veal breast.
To provide
2 Russian pounds of celery root The beef quantity is damaged in the printed list; the directions state 2½ Russian pounds of beef, with ½ pound of veal bones | One five-kopeck French bread roll 2 egg yolks and ½ glass of cream |