64. Chicken Hollandaise. — Cut one quarter of a medium-sized raw
chicken into small pieces with half an onion; brown well together for ten
minutes in a saucepan with an ounce of butter, and moisten with three pints
of consomm6 (No. 100). Add three tablespoonfuls of raw rice, half a
tablespoonful of salt, a very little red pepper, and a bouquet (No. 254).
Boil thoroughly for twenty minutes; remove the bouquet, and serve.
65. Chicken a la Creole. — The same as for No. 64, adding naif a
chopped green pepper, one ounce of lean, raw ham, cut in small pieces.
Five minutes before serving put one cut tomato in the soup.
66. Chicken a la Portugaise. — Prepare the chicken as for No. 64;
add half a pint of cooked printanier (No. 51) cut very fine five minutes
before serving.
67. Chicken a l'Okr.1.— The same as for No. 65, adding twelve raw
okras cut in small pieces ten minutes before serving.
68. Chicken With Leeks. — Brown for ten minutes, in one ounce of
butter✪ Chicken Hollandaise in a saucepan, one quarter of a medium-sized chicken with half a
cut-up small onion; moisten with three pints of consomme (No. 100), adding
three leeks cut in pieces, a bouquet (No. 254), and half a tablespoonful of
salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes
and serve, suppressing the bouquet.
69. Chicken a la Turque.— Brown in a saucepan a quarter of a raw
chicken in one ounce of butter, with one ounce of raw ham and a sliced
onion, moisten with a quart of consomme (No. 100), and half a pint of
tomato sauce (No. 205), add two tablespoonfuls of raw rice, a bouquet
(No. 254), half a tablespoonful of salt, half a cut-up green pepper, and one
teaspoonful of diluted curry. Boil for thirty minutes and serve, remov-
ing the bouquet.
70. Cream Of AsparaffllS. — Put two ounces of butter in a saucepan,
adding three tablespoonfuls of flour; stir well, and moisten with three
pints of white broth (No. 99). Put in the equivalent of half a bunch of
asparagus; add a bouquet (No. 254), twelve whole peppers, and half a
tablespoonful of salt. Boil thoroughly for thirty minutes; then strain
through a fine sieve, add half a cupful of cream, and serve either with a
handful of cooked asparagus tops or croutons souffles (No. 134).
71. Cream of Celery. — Heat half a pint of mirepoix (No. 138) in a
saucepan with an ounce of butter, adding three tablespoonfuls of flour;
moisten with three pints of white broth (No. 99), put in half a bunch of
celery with a little nutmeg, and half a tablespoonful of salt; let boil well
for -forty-five minutes then strain through a sieve; add half a cupful of
cream, and serve with two tablespoonfuls of croutons (No. 133).
72. Cream Of Artichokes. — Heat half a pint of mirepoix (No. 138) in
a saucepan with one ounce of butter, adding three tablespoonfuls of flour,
and half a tablespoonful of salt; moisten with three pints of white broth
(No. 99), and put in two well-pared, fresh, or three canned, artichokes, and
cook well for thirty minutes; strain through a sieve, stir in half a cupful
of cream, and serve with a handful of croutons souffles (No. 134).
73. Cream Of Cauliflower.— Proceed the same as for No. 72, omitting
SOUPS. 161
the mirepoix, and substituting half a medium-sized cauliflower instead of
artichokes. ✪ Cream Of Cauliflower
The table
1889Page 100 · 7 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
64. Chicken Hollandaise. — Cut one quarter of a medium-sized raw chicken into small pieces with half an onion; brown well together for ten minutes in a saucepan with an ounce of butter, and moisten with three pints of consommé (No. 100). Add three tablespoonfuls of raw rice, half a tablespoonful of salt, a very little red pepper, and a bouquet (No. 254). Boil thoroughly for twenty minutes; remove the bouquet, and serve.
65. Chicken a la Creole. — The same as for No. 64, adding half a chopped green pepper, one ounce of lean, raw ham, cut in small pieces. Five minutes before serving put one cut tomato in the soup.
66. Chicken a la Portugaise. — Prepare the chicken as for No. 64; add half a pint of cooked printanier (No. 51) cut very fine five minutes before serving.
67. Chicken a l'Okra.— The same as for No. 65, adding twelve raw okras cut in small pieces ten minutes before serving.
68. Chicken With Leeks. — Brown for ten minutes, in one ounce of butter in a saucepan, one quarter of a medium-sized chicken with half a cut-up small onion; moisten with three pints of consomme (No. 100), adding three leeks cut in pieces, a bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes and serve, suppressing the bouquet.
69. Chicken a la Turque.— Brown in a saucepan a quarter of a raw chicken in one ounce of butter, with one ounce of raw ham and a sliced onion, moisten with a quart of consomme (No. 100), and half a pint of tomato sauce (No. 205), add two tablespoonfuls of raw rice, a bouquet (No. 254), half a tablespoonful of salt, half a cut-up green pepper, and one teaspoonful of diluted curry. Boil for thirty minutes and serve, removing the bouquet.
70. Cream Of Asparagus. — Put two ounces of butter in a saucepan, adding three tablespoonfuls of flour; stir well, and moisten with three pints of white broth (No. 99). Put in the equivalent of half a bunch of asparagus; add a bouquet (No. 254), twelve whole peppers, and half a tablespoonful of salt. Boil thoroughly for thirty minutes; then strain through a fine sieve, add half a cupful of cream, and serve either with a handful of cooked asparagus tops or croutons souffles (No. 134).
71. Cream of Celery. — Heat half a pint of mirepoix (No. 138) in a saucepan with an ounce of butter, adding three tablespoonfuls of flour; moisten with three pints of white broth (No. 99), put in half a bunch of celery with a little nutmeg, and half a tablespoonful of salt; let boil well for forty-five minutes then strain through a sieve; add half a cupful of cream, and serve with two tablespoonfuls of croutons (No. 133).
72. Cream Of Artichokes. — Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding three tablespoonfuls of flour, and half a tablespoonful of salt; moisten with three pints of white broth (No. 99), and put in two well-pared, fresh, or three canned, artichokes, and cook well for thirty minutes; strain through a sieve, stir in half a cupful of cream, and serve with a handful of croutons souffles (No. 134).
73. Cream Of Cauliflower.— Proceed the same as for No. 72, omitting
the mirepoix, and substituting half a medium-sized cauliflower instead of artichokes.
Records on this page
Cream Of AsparagusChicken HollandaiseChicken a la CreoleChicken With LeeksCream Of CauliflowerCream of CeleryCream Of Artichokes