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Classic
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page 197
Russian fish soup.
For this soup is used perch, pike or other fish. Cut it in pieces, pour weak
fish bouillon over it and spice it with 1 onion, 2 cloves, 1 1/2 ounces
pars-ley, 2 bay leaves, 1 pinch of salt, and the same of nutmeg. Let it boil
until the fish is soft and then pour it through a sieve or cloth. Cut the fish
in small pieces or chop it fine and then put it in the soup, which boil to suit
the taste. Add some slices of lemon if agreeable. A glass of white wine will
tend to enrich it.
Spinach soup.
Chopped spinach fried slightly in butter and flour, place in a pan in boil, and
while boiling slowly it is diluted with bouillon. Beat five yolks of eggs with 2
pints cold boiled cream and pour that into the boiling soup, stirring while so
doing. Serve the soup with fried bread slices.
Soup on cucumbers.
Peel 5 cucumbers and cut in two, removing the cores. Then cut them in slices and
boil them until soft, then drain
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