No. 66 — Windsor Soup from Calf's Feet
English translation of the original Russian recipe No. 66 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Prepare and strain white stock from 2–3 Russian pounds of beef without soup roots. Thoroughly clean and wash four calf's feet and cook them in water with salt and necessarily vinegar—about ½ glass—for three hours. Remove the meat from the bones.
Separately cook ¼ glass of pearl barley until very soft in some of the stock. Separately boil ⅛ Russian pound of broken Italian macaroni. Mix ½ spoonful of flour with one spoonful of butter, dilute with a little broth and bring to the boil. Add the softened barley, then strain and rub everything through a sieve.
Dilute the purée with all the strained beef broth; add ½ glass of cream mixed with two egg yolks and some Parmesan. Heat while stirring until very hot. Put the cooked macaroni and the calf's-feet meat cut into neat pieces into a tureen, pour in one or two small wineglasses of Sauternes, sprinkle with cayenne pepper and add the hot broth.
To provide
3–4 Russian pounds of beef; 4 calf's feet ¼ glass of pearl barley; 1 spoonful of flour and 1 spoonful of butter ¼ Russian pound of Italian macaroni; ½ glass of Sauternes | ½ glass of cream; 2 egg yolks; cayenne pepper ⅛ Russian pound of Parmesan |
Use the remaining stock from the calf's feet to make lanspik (gelatinous stock for aspic). Serve puff-pastry pies or small pies baked in shells alongside the soup.