Chicken Soup (As made in Nice)

Ingredients

• 1 ounce of ham
• 1 1/2 quarts of chicken broth
• 1 cup of young carrots
• 1 dozen small white onions
• 1 cup of turnips
• 2 tablespoonfuls of cooked shredded cabbage
• 2 tablespoonfuls of boiled rice

Method

1. 1

   Cook ham with chicken broth for 30 minutes.

2. 2

   Add diced carrots, onions, turnips, cabbage, and chicken meat.

3. 3

   Strain the soup before adding vegetables and chicken, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 6. The excerpt below is the record exactly as published.

}i quarts of chicken broth and i cup of cooked chicken, cut into dice. Simmer, covered, 2 hours, then add salt, pepper, and yolk of an egg, blended with a little of the broth, first, before adding to the soup. PETITE MARMITE. This is the national soup of France, and just now very fashionable in first-class restaurants. It is always served in the earthen pot in which it is cooked, set on a fancy plate. Each mouthful should convey a distinct taste of a separate vege- table. The marmites are sold at the crockery stores in the French quarter, but an ordinary earthen With a Saucepan over the Sea Boston bean pot will answer equally well to serve it in. The stock can be first cooked in a lai^e kettle, used for soups, every day* Cut up 6 pounds of beef and the shin bone, an old chicken, — which can be used for croquettes or salad, — 2 large carrots, 2 leeks, and 2 turnips. Add 3 cloves, a bay leaf, some parsley, thyme, and sweet marjoram, i gallon of water. Bring it to a boil, skim it, and let it simmer 8 hours. Take off the fat, clarify it, and use it for frying or braising. Add salt and pepper sparingly, set it away overnight, after straining it. To i quart of this, heated in the earthen pot, add i cup of sliced carrots, tur- nips, or string beans, cut thin and cooked. Also 4 slices of toasted bread or rolls. Using this recipe for stock — it is given by a reliable chef at one of the clubs — it will make 3 Y2 quarts, sufficient for a week ; i pint a day, with the addition of milk or vegetables or any other thickening, will do for a small family. Such concentrated stock requires an equal amount of water in cooking a second time. It may also be used in making sauces. PUREE JACKSON. (Paris.) Wash, parboil, and pare 6 large potatoes. Slice them, add 2 ounces of butter, fry lightly, then add salt, pepper, nutmeg, a bayleaf, some parsley, 2 With a Saucepan over the Sea ounces of chopped ham, i sliced onion, and 6 stalks of celery. Simmer for ^ hour. Press through a sieve, add i pint of white stock made from chicken or veal, and i pint of boiling milk, 2 ounces of butter, and the yolk of i egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once. EQQ SOUP. (Monte Carlo.) Cut 6 slices of stale bread and dip them lightly in sugar. Put them in the oven to brown, and have ready i pint of white stock and i pint of boiling milk, blended with the yolks of 3 eggs and 1 ounce of butter. Add salt, pepper, and nutmeg and a spoonful of chopped parsley. Pour over the slices of toast and serve, after keeping hot, ten minutes. QUEEN SOUP. This is said to have been invented for Marie Stuart by the royal cook when she lived in France as dauphiness. It was a favorite with both Victoria and Napoleon Bonaparte. Cook 2 large onions with 2 pieces of celery, both cut up, in 2 ounces of butter. Add some parsley, thyme, and a bayleaf, i chicken cut into joints, and 2 quarts of water. Simmer for 4 hours. Take 3 With a Saucepan over the Sea out the chicken, cut the meat of the wings and breast into dice, and keep the dark meat for croquettes or salad. Chop one dozen blanched almonds, the yolks of 2 hard-boiled eggs, and 2 slices of bread soaked in milk. Pound these with the meat and press through a sieve ; add to the soup, strained, i cup of boiling cream or rich milk, salt, pepper, and nutmeg. Serve at once, hot. CHICKEN SOUP. (As made in Nice.) Cook I ounce of ham with i }i quarts of chicken broth for J^ hour. Add i cup of young carrots cut into dice, i dozen small white onions, and i cup of turnips, cut into dice, all cooked previously, also two tablespoonfuls of cooked shredded cabbage, the meat from breast and wings cut into dice, and 2 tablespoonfuls of boiled rice

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