589—Consommé à la Moscovite

Prepare one quart of sterlet or sturgeon consommé, and add thereto some cucumber essence, obtained by pounding a cored and peeled cucumber, and straining the resulting purée through linen.

Put into the soup-tureen two tablespoonfuls of a julienne of salted mushrooms, one oz. of soaked vesiga cut into dice and cooked in broth, and pour thereon the boiling consommé.

N.B.—Vesiga or the spine-marrow of the sturgeon ought to be soaked in cold water for a few hours in order to soften and swell it, after which it should be cut into dice and cooked in broth. For every four tablespoonfuls of cooked vesiga, one oz. of dry vesiga should be allowed.