CHICKEN AND RICE SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Truss, boil, and cut into small members, two spring chickens.
  2. Remove the skin, and neatly trim the pieces.
  3. Place the chicken pieces in the soup tureen.
  4. Add two quarts of clear rice soup, which should be made with chicken broth or consommé, of a light colour.
  5. Ensure the seasoning of this soup is light.
Original Text
CHICKEN AND RICE SOUP. Truss, boil, and cut into small members, two spring chickens; the skin should be removed, and the pieces neatly trimmed and placed in the soup tureen, together with two quarts of clear rice soup, which should be made with chicken broth or consommé, of a light colour. The seasoning of this soup must be light.
Notes
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