No. 65 — Italian Soup with Macaroni
English translation of the original Russian recipe No. 65 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Make and strain stock from 3 Russian pounds of beef with soup roots.
Break ⅓ Russian pound of Italian macaroni into moderately sized pieces, put into salted boiling water and bring once to the boil. Drain immediately and transfer to a separate small saucepan. Add strained stock and simmer until done.
In a small saucepan beat two egg yolks with grated Parmesan and dilute with ½ glass of thick cream, either boiled or raw as the historic text says. Shortly before serving add two glasses of hot stock while stirring constantly. Heat until very hot, strain through a sieve into the main strained stock, and add ⅓ spoonful of butter, salt and a little ground white pepper. Put the cooked macaroni into a tureen, add the broth and serve.
To provide
3 Russian pounds of beef; optionally ¾ Russian pound of basic roots and one onion ⅓ Russian pound of Italian macaroni; ⅛ Russian pound of Parmesan | ½ glass of thick cream and 2 egg yolks ½ spoonful of butter; 3 white peppercorns; more Parmesan |