White Soup. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Soup Base
Garnish
Instructions (12)
  1. Skin the chickens; take out the lungs and wash them thoroughly.
  2. Put the chickens in a stewpan with some parsley.
  3. Add a quart of veal jelly and stew them in this for one hour over a very slow fire.
  4. Take out the chickens, and put a penny roll to soak in the liquor.
  5. Take all the flesh of the chickens from the bones, and pound it in a mortar, with the yolk of three eggs boiled hard.
  6. Add the bread (when soaked enough) and pound it also with them.
  7. Rub the whole finely through a sieve.
  8. Add a quart more jelly to the soup, and strain it through a sieve.
  9. Put the chicken to the soup.
  10. Set a quart of cream on the fire till it boils, stirring it all the time.
  11. When ready to serve, pour the cream into the soup and mix it well together.
  12. Have ready a little vermicelli, boiled in a little weak broth, to throw into the soup, when put into the terrine.
Original Text
White Soup. No. 1. Take two chickens; skin them; take out the lungs and wash them thoroughly; put them in a stewpan with some parsley. Add a quart of veal jelly, and stew them in this for one hour over a very slow fire. Then take out the chickens, and put a penny roll to soak in the liquor; take all the flesh of the chickens from the bones, and pound it in a mortar, with the yolk of three eggs boiled hard. Add the bread (when soaked enough) and pound it also with them; then rub the whole finely through a sieve. Add a quart more jelly to the soup, and strain it through a sieve; then put the chicken to the soup. Set a quart of cream on the fire till it boils, stir[55]ring it all the time; when ready to serve, pour that into the soup and mix it well together. Have ready a little vermicelli, boiled in a little weak broth, to throw into the soup, when put into the terrine.
Notes
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