Cook 2–3 lbs beef and root vegetables in the usual manner over a low fire. In a separate pan boil ½ glass rice or pearl barley in bouillon until soft. Fry the chicken, let it cool, and remove the meat from the bones. Mince the meat and pound it in a stone mortar, adding bouillon gradually. Mix with the barley kasha, rub through a fine sieve, add butter and salt, and dilute with the strained bouillon. Before serving pour in ½ glass of cream mixed with 2 egg yolks. Heat, stirring, until very hot, but do not boil. Place crayfish tails and cauliflower, each cooked separately, in a soup tureen [and pour on the hot soup].
Croutons, stuffed olives, or pirozhki made from puff pastry are served with this soup.