No. 67 — German Soup with Cream and Egg Yolks
English translation of the original Russian recipe No. 67 in Molokhovets’ 1901 cookbook, with historical quantities and source references.
Make and strain white broth. Lightly fry ½ glass of flour with one spoonful of butter, dilute with two glasses of stock and boil.
Blend two egg yolks with ½ glass of thick cream. Thin gradually with hot broth, whisking vigorously; heat until very hot but do not boil, then strain.
Put separately cooked shaped roots—carrot and swede—and meat quenelles No. 226 cooked in the stock and cut into slices into a soup tureen. Strain their cooking broth into the tureen, add all the remaining stock and serve.
To provide
3 Russian pounds of beef 2 carrots; 1 parsley root; 1 leek; ¼ Russian pound of swede | 2 egg yolks and ½ glass of cream ½ glass of flour; ⅛ Russian pound of butter; ingredients for meat quenelles |