Chicken Soup

Ingredients

• a bunch of parsley
• a httle pepper
• salt
• the remains of a cold roast chicken
• the yolks of two hard-boiled eggs
• the crumb of half a French roll
• soaked in milk
• two ounces of blanched and pounded almonds

Method

1. 1

   Simmer the parsley, pepper, and salt gently for half an hour.

2. 2

   Pick all the white meat from the chicken, mince it finely, and pound it with the yolks of the eggs, the crumb of the French roll, and the almonds.

3. 3

   Strain the soup, return it to the saucepan, stir in the pounded ingredients, simmer for a few minutes, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 867. The excerpt below is the record exactly as published.

a bunch of parsley, and a httle pepper and salt. Simmer gently for half an hour. Pick all the white meat from the remains of a cold roast chicken, mince it finely, and pound it in a mortar with the yolks of two hard-boiled eggs, the crumb of half a French roll which has been soaked in milk and then pressed dry, and two ounces of blanched and pounded almonds

Cook this with the app: pantry check, scaling, and the assistant.