No. 99 — Tapioca Purée Soup
English translation of original recipe No. 99 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Prepare and strain white stock from beef and roots. Pour three-quarters of a Russian pound of ready-made tapioca (the source calls it a kind of sago) into the boiling broth, cook until soft and rub through a sieve.
Before serving enrich with cream and egg yolks, heating while stirring until very hot without boiling. Put various kinds of meat quenelles into the tureen. For a large gathering, use sliced quenelles made from beef or veal, with crayfish butter and other additions.
Add three to six truffles boiled in Madeira, sweetbreads and half a glass of port or sherry. Pour over the soup and serve with little pies.
To provide
3 Russian pounds of beef, roots and a bunch of greens ½ glass of tapioca, as stated in the printed ingredient box ½ glass of cream and 2 egg yolks | 3–6 truffles cooked in Madeira; sweetbreads ½–1 glass of port or sherry; ingredients for quenelles Nos. 226–227 |