381. Ouka, Or Russian Soup

Place in a stockpot a large knuckle of veal, about a pound of raw ham, and two old hens, roasted for the purpose ; fill up with common broth, set it to boil, and having skimmed it, garnish it with the usual vegetables, adding thereto either a handful of parsley-roots or a couple of parsnips. After five hours' boiling, strain off the consomme, and clarify it in the usual manner; strain it again through a napkin into a soup-pot, to be set aside until wanted to finish the soup. While the stock is boiling, take two pounds of crimped salmon, two large live perch, a Thames eel, and two fine mullets; fillet and cut these into scollops, placing them neatly in a deep santa-pan; season with a pluche of picked parsley, chervil, and tarragon leaves (the latter in a small proportion), some boiled shred parsley-roots, minionette pepper, grated nutmeg, salt, and the fourth part of a bottle of Chablis or Sauterne ; having first allowed these scollops to boil on the stove for five minutes, moisten with a quart of essence of fish (made with the carcasses and trimmings of the fish used for the scollops), let them boil quickly for ten minutes longer, and then pour the consomme to them; after they have boiled together two or three minutes, pour the soup into the tureen containing three dozen small quenelles of whiting, in which some lobster coral and puree of mushrooms have been mixed. Ascertain that the seasoning is appropriate, and send to table.

This soup is a species of souchet, and may be varied by using different kinds of fish. It is much esteemed by those who are fond of fish.

381a. Tschi, Or Cabbage Soup A La Russe

First, cut four onions into small dice, and fry them with a little butter in a stewpan over a slow fire, and when they assume a light yellow-brown color, add to these a white-heart cabbage which has been previously shred fine for the purpose, and, after having continued to fry this also with the onions for about ten minutes, two tablespoonsful of flour should be added; stir the whole well together, moistening with three pints of good consomme, season with a little nutmeg and minionette pepper, and when, after the soup baa boiled gently by the side of the stove for about an hour, in order to clarify it, let it be well skimmed; and previously to sending the soup to table, add a pluche of tarragon leaves and some lemon-juice. Previously to pouring the Tschi into the soup-tureen, place therein about three dozen small sausages made in manner following, viz.: -To four ounces of lean fillet of beef, add an equal quantity of beef snet; first chop, and then pound these well together in a mortar, season with grated nutmeg, pepper, and salt, and some chopped parsley; add three yelks of eggs, mix well together by pounding the whole ten minutes longer, after which proceed to roll the sausage meat into small round or oval shapes the size of a cob-nut; and, after frying these of a light color in a little clarified butter use them as directed above.