No. 58 — Chicken Soup with Stuffed Morels
English translation of the original Russian recipe No. 58 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Make broth from a chicken weighing three Russian pounds, or from two smaller chickens with about one pound of beef bones. First remove half of one breast fillet to make stuffing.
Finely chop and pound the removed chicken breast. Add ½ spoonful of butter, a little salt, nutmeg, ⅛ of a small wineglass of Rhine wine, one egg and enough flour so the mixture is not too thin.
Choose eighteen or twenty-four large morels, wash well, trim the stems and fill any cavities that allow it with this forcemeat. Cook the filled morels separately in chicken stock until done.
Strain the main stock. If desired, thicken it with butter and flour and boil. Blend ½ glass of cream with two egg yolks, add to the broth, and heat while stirring until very hot. Strain into the tureen over the stuffed morels.
To provide
1 large chicken; about 1 Russian pound of beef bones ½ carrot, ½ celery root and ½ parsley root; dill and parsley 1 spoonful of butter; ⅛ of a small wineglass of Rhine wine; 1 egg | About 2 spoonfuls of flour and 1 spoonful of butter 18–24 morels; ½ glass of cream; 2 egg yolks; nutmeg |