Consomme de Volatile a la Chiffonade (Chicken Broth, Chiffonade Style)

Ingredients

• A small fowl
• 3 quarts of white stock
• 2 leeks
• 3 oz. butter
• a bouquet garni
• 1 long lettuce
• 1 handful of sorrel
• 1/2 handful of chervil
• salt
• pepper

Method

1. 1

   Cut the fowl into small joints.

2. 2

   Heat butter in a stewpan, add chicken pieces, season, and fry until slightly brown.

3. 3

   Add stock, boil, and skim.

4. 4

   Add parsley, bouquet garni, and leeks.

5. 5

   Simmer for two hours.

6. 6

   Wash and cut sorrel, chervil, and lettuce into fine strips, stir with butter, moisten with broth, cook, strain, and season.

7. 7

   Serve with neat pieces of chicken and soup.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 97. The excerpt below is the record exactly as published.

Consomme de Volatile a la Chiffonade ( Chicken Broth, Chiffonade Style). — A small fowl, 3 quarts of white stock, 2 leeks, 3 oz. butter, a bouquet garni, parsley , 1 long lettuce, 1 handful of sorrel, ^ handful of chervil, salt and pepper

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