No. 80 — Royal Soup
English translation of original recipe No. 80 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Prepare white broth from 1½ Russian pounds of beef shank and a bunch of greens. Clean one chicken, remove its meat from the bones and skin, and cook the wings and remaining parts in the broth.
Finely chop the chicken flesh with ¼ Russian pound of butter, ¼ pound of raw smoked ham, ¼ pound of lean raw beef, ¼ pound of raw veal, one carrot, half a parsley root, half a celery root and half a leek. Fry until browned and done.
Pound in a mortar with the crumb of half a French roll soaked in a glass of hot broth. Add two egg yolks beaten with half a glass of thick cream, stir and rub through a sieve. Dilute with strained stock and heat, stirring, until very hot but without allowing it to boil.
Serve with stuffed olives No. 235, croutons No. 217 or little pies.
To provide
1¼ Russian pounds of beef and a bunch of greens 1–2 chickens of about 3 pounds each ¼ Russian pound of smoked ham; ¼ pound of beef; ¼ pound of veal | 1 carrot, ½ parsley root, ½ celery root and ½ leek ½ French roll; ¼ Russian pound of butter 2 egg yolks and ½ glass of thick cream |