Cream of Chicken Soup II
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 62. The excerpt below is the record exactly as published.
CREAM OF CHICKEN SOUP II 2 cups Chicken Stock (p. 151) 11% tablespoons flour 1 cup scalded milk 1 egg yolk, slightly beaten 2 tablespoons butter Salt and pepper Combine stock and milk. Bind with butter and flour cooked together. Pour slowly over egg yolks, strain. Season to taste. Serve at once or soup will have a curdled appearance. Serves 6. FRENCH WHITE SOUP 4-pound fowl Y teaspoon peppercorns Knuckle of veal Y% tablespoon salt 3 quarts cold water 1 tablespoon lean raw ham, 1 sliced onion finely chopped 6 slices carrot 4 tablespoons butter V% bay leaf 3 tablespoons flour 1 sprig parsley 1 cup cream 14 teaspoon thyme 2 egg yolks, slightly beaten Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling point, and skim. Remove breast and second SOUPS WITH STOCK 153 joints of fowl when tender and set aside to use in any way sug- gested for cooked chicken. Cook remainder slowly 4 hours. Cook vegetables and ham in 1 tablespoon butter 5 minutes, add to soup with peppercorns and salt, and cook 1 hour. Strain, cool, and remove fat. Reheat 3 cups stock, thicken with remaining butter and flour cooked together, and just before serving add to cream and egg yolks. Garnish with 144 cup cooked peas and Chicken Custard (p. 136) cut in dice. SPRING SOUP 1 quart Veal or Chicken Stock (p. 151) 1 cup milk 1 large onion, thinly sliced 1 cup cream 3 tablespoons butter 2 tablespoons flour Ya
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