Chicken Soup (Potage de Volaille or a la Reine)

Ingredients

• 1 chicken
• | carrot.
• 2 qts. cold water
• A small piece of turnip
• blade of mace.
• 1 oz. butter.
• oz. flour.
• 1 stick celery.
• 1 onion or leek.
• 1 gill of thin cream, or  pt. boiled milk.
• Pepper and salt.
• 1 bay-leaf.
• A few parsley stalks.
• 1 oz. lean ham or a small ham bone.

Method

1. 1

   Clean and cut chicken into small pieces.

2. 2

   Place in a lined pan with cold water to cover.

3. 3

   Add salt, bring to boil, skim.

4. 4

   Add vegetables, bay-leaf, mace, and parsley.

5. 5

   Simmer for 5-6 hours until reduced by a third.

6. 6

   Strain, cool, remove fat.

7. 7

   Pound chicken meat, rub through a sieve, moisten with liquid.

8. 8

   Melt butter, mix in flour, pour in soup and puree, bring to boil, add cream or milk.

9. 9

   Season to taste.

10. 10

    Optionally add yolk of egg.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 116. The excerpt below is the record exactly as published.

Chicken Soup (Potage de Volaille or a la Reine) 1 chicken. | carrot. 2 qts. cold water. A small piece of turnip, blade of mace. 1 oz. butter. \ oz. flour. 1 stick celery. 1 onion or leek. 1 gill of thin cream, or \ pt. boiled milk. Pepper and salt. 1 bay-leaf. A few parsley stalks* 1 oz. lean ham or a small ham bone.

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