Chiffonade Soup

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

two spring chickens ↝ Chicken, ground, raw [Poultry Products]
some good white consommé ↝ Egg, white only, raw [Eggs and omelets]
the stock they were boiled in, which should be clarified, if it be not sufficiently bright
the white leaves of four cabbage-lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
a small handful of sorrel ↝ Chard, raw [Other dark green vegetables]
a little tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
one head of celery shred fine ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (4)

Truss two spring chickens, and boil them in some good white consommé.
When done and cooked, cut them into small members, paring off the skin; put these into a well-tinned stewpan, together with the stock they were boiled in, which should be clarified, if it be not sufficiently bright.
Set the stewpan on the stove-fire to boil, and then add the white leaves of four cabbage-lettuces, a small handful of sorrel, a little tarragon and chervil, and one head of celery shred fine.
See that the soup be perfectly seasoned and of delicate flavour, and send to table.

Original Text

CHIFFONADE SOUP.
Truss two spring chickens, and boil them in some good white consommé. When done and cooked, cut them into small members, paring off the skin; put these into a well-tinned stewpan, together with the stock they were boiled in, which should be clarified, if it be not sufficiently bright. Set the stewpan on the stove-fire to boil, and then add the white leaves of four cabbage-lettuces, a small handful of sorrel, a little tarragon and chervil, and one head of celery shred fine. See that the soup be perfectly seasoned and of delicate flavour, and send to table.

Notes

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