Consommé St. Hilaire

Ingredients

• a young chicken of 2y pounds
• Yt tablespoonful salt
• 2 leeks
• 1 onion
• 2 blades of mace
• 2 sprigs of parsley
• the whites of 2 eggs
• 1 cupful cooked green peas
• 7^ cupful cooked rice

Method

1. 1

   Clean and wash chicken, place in saucepan, cover with cold water; add salt.

2. 2

   When it boils, add leeks, onion, mace, and parsley; cover and boil till chicken is tender.

3. 3

   Remove chicken, cut breast into small pieces, put in tureen.

4. 4

   Strain broth, remove fat.

5. 5

   Beat egg whites, mix with cold water, add to soup, stir and boil 5 minutes; strain through a napkin.

6. 6

   Add peas and rice to tureen, pour soup over and serve with grated cheese.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 8. The excerpt below is the record exactly as published.

young chicken of 2y, pounds; clean and wash it quickly in cold water, place it in a saucepan, cover with cold water ; add Yt tablespoonf ul salt ; as soon as it boils add 2 leeks, 1 onion, 2 blades of mace, and 2 sprigs of parsley ; cover and boil till the chicken is tender ; remove it, cut the breast into small pieces, and put the meat in the tureen ; strain the broth, remove the fat ; beat the whites of 2 eggs to a stiff froth, mix them with little cold water ; add them to the soup, stir and boil 5 minutes ; then strain through a napkin ; put 1 cupful cooked green peas and 7^ cupful cooked rice

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