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Chapter 2. Soup Accompaniments
Appears in
Published 1992
- *! 176 Croutons of white bread
- *! 177 Sippets with forcemeat and Parmesan cheese
- ! 178 Croutons strewn with Dutch cheese
- *! 179 Meatballs from veal kidneys
- ! 180 Meatballs from beef, veal, or lamb for borshch
- *! 181 Cheese balls from ordinary, Dutch, or Swiss cheese
- *! 182 Forcemeat or quenelles
- ! 183 Fish forcemeat
- ! 184 Fish and caviar forcemeat
- 185 Crayfish forcemeat
- 186 Chicken forcemeat
- 187 Wild fowl forcemeat
- 188 Dried boletus mushroom forcemeat
- * 189 Herring forcemeat
- *! 190 Stuffed olives
- 191 Stuffed tomatoes
- *! 192 Kasha from Smolensk groats
- ! 193 Fried kasha from fine buckwheat groats
- ! 194 Fried buckwheat kasha
- ! 195 Rice
- ! 196 Pearl barley
- ! 197 Sago
- ! 198 Semolina
- ! 199 Vermicelli
- * 200 Almond noodles
- *! 201 Dumplings
- ! 202 Dried potatoes
- *! 203 Carefully cut vegetables
- ! 204 Carefully cut root vegetables with cabbage
- ! 205 Carefully cut root vegetables with potatoes
- 206 Brussels sprouts and meatballs
- 207 Cauliflower, greens, fresh peas, and asparagus
- 208 Various root vegetables and dried green peas
- *! 209 Boiled dumplings
- ! 210 Biscuit dumplings
- 210a Almond dumplings
- ! 211 Potato dumplings
- ! 212 Semolina dumplings
- ! 213 Flour dumplings
- *! 214 Rice dumplings
- ! 215 Crayfish dumplings
- 216 Dumplings from rusks or semolina groats
- 217 Sour cream dumplings
- 218 Hard-boiled eggs
- *! 219 Stuffed eggs
- *! 220 Meat or mushroom dumplings
- 220a Meat or mushroom pel’meni