No. 110 — Champignon and Ruffe Fish Soup
Complete English translation of recipe No. 110 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare and strain white broth from 2½ Russian pounds of beef, ½ pound of veal shank and a bunch of greens. Take twenty ruffe fish, remove the fillets and wash their bones, adding the bones to the broth.
Put ½ glass of rice, ten champignons and one spoonful of butter into a small amount of broth. Cook until soft, rub through a sieve and dilute with the rest of the broth. Place the saucepan over a second pan of boiling water, stirring as often as possible so that the purée does not settle.
Remove the skin from the fish fillets, cook them in broth and place in the soup tureen. Mix two yolks with ½ glass of thick cream, strain, dilute with a glass of soup and heat while stirring until very hot. Dilute with the remaining soup and add fresh parsley and dill.
To provide
2½ Russian pounds of beef and ½ pound of veal shank 20 ruffe fish and 10 champignons ½ glass of rice | ⅛ Russian pound of butter, as given in the product list ½ glass of cream, 2 egg yolks and greens |