Lunch
French White Soup
A turn-of-the-century lunch recipe featuring lb. fowl, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 4 lb. fowl
- Knuckle of veal
- 3 qts. cold water
- 1 onion, sliced
- 6 slices carrot
- ½ bay leaf
- 1 sprig parsley
- ½ teaspoon thyme
- ½ teaspoon peppercorns
- ½ tablespoon salt
- 1 tablespoon lean raw ham, finely chopped
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup cream
- Yolks 2 eggs
Make it happen
Directions
- 1
Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.