Cream of Chicken

Ingredients

• Place a soup hen in a soup kettle
• three quarts of water
• a leek
• carrot
• a little parsley
• celery
• six pepper berries
• two cups of rice
• one quart of milk
• one-half pint of cream
• the yolk of one egg
• a piece of sweet butter the size of an egg

Method

1. 1

   Boil the hen with water, leek, carrot, parsley, celery, and pepper berries until soft.

2. 2

   Remove hen, chop meat, and strain broth.

3. 3

   Add milk, strain again, then add cream, egg yolk, and butter.

4. 4

   Finally, add chopped breast meat.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 251. The excerpt below is the record exactly as published.

Cream of chicken. Place a soup hen in a soup kettle with three quarts of water, a leek, carrot, a little parsley and celery, six pepper berries, and two cups of rice. Boil until fowl is soft. Remove and cut away the white meat from the breast and set aside. Chop the remainder of the meat very fine, return to the kettle, and then strain the entire contents through a sieve. To the strained broth add one quart of milk, and strain again. Th^n add one-half pint of cream and the yolk of one egg, mixed ; also a piece of sweet butter the size of an egg

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