Lunch
French White Soup
A turn-of-the-century lunch recipe featuring lb. fowl, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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
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