No. 86 — Game Purée Soup (Marie Louise)
English translation of original recipe No. 86 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Make and strain white beef stock as described in the general note, using three Russian pounds of beef.
Roast in ¼ pound of butter either two hazel grouse, two partridges, two snipe with their entrails or two woodcock with their entrails, as the original describes. Remove the bones and boil them briefly in the stock. Finely chop the meat and pound it in a mortar with half a glass of broth; dilute with a glass of hot stock.
Add pearl barley cooked and rubbed through a sieve separately, and two egg yolks blended with half a glass of cream. Rub the mixture through a sieve, thin with all the stock and heat while stirring until very hot without boiling. Serve with separately boiled asparagus No. 261, cut into pieces, and meat quenelles No. 226 placed in the tureen.
To provide
2–3 Russian pounds of beef; a bunch of greens and 1 carrot 2 hazel grouse, or 2 partridges, or 2 snipe, or 2 woodcock | ¼ Russian pound of butter; ½ glass of cream and 2 egg yolks ½ glass of pearl barley; ¼ Russian pound of asparagus; ingredients for quenelles No. 226 |
Serve with little croutons Nos. 216–217 or puff-pastry pies.