No. 112 — Purée Soup with Truffles, Champignons and Wine
Complete English translation of recipe No. 112 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare and strain beef stock. Mix a spoonful of butter with ½ glass of flour, dilute with a little broth, boil and strain, then add to all the remaining broth. Shortly before serving, stir in cream mixed with egg yolks and heat until very hot.
Put separately cooked quenelles cut into slices, sweetbreads, truffles brought to the boil in Madeira, and champignons stewed in butter with lemon into the soup tureen. Pour in sherry, add the hot soup and serve with little pastries baked in shells.
To provide
3 Russian pounds of beef and a small quantity of soup roots 1 spoonful of butter and ½ glass of flour ½ glass of cream and 2 egg yolks 6 truffles and ½ glass of Madeira | 5–10 champignons and a spoonful of butter 2–3 slices of lemon; ½–1 glass of sherry Ingredients for quenelles Nos. 226–235; about ½ Russian pound of sweetbreads |