Cream Soup à la Française

Ingredients

• 8 quarts cold water
• 1 pound shank of beef
• a small knuckle of veal
• Yt tablespoonf ul salt
• 4 ounces of pearl barley
• 1 onion
• 1 leek
• 1 small carrot
• a well-cleaned small chicken
• Yt tablespoonful salt
• 1 tablespoonful butter
• Ys cup cream

Method

1. 1

   Place a soup kettle with cold water, shank of beef, and knuckle of veal over the fire.

2. 2

   Add salt and pearl barley.

3. 3

   When it begins to boil, add onion, leek, bouquet, and carrot.

4. 4

   Cover tightly and boil slowly.

5. 5

   Roast a well-cleaned chicken seasoned with salt and butter, pouring boiling water in the bottom of the pan.

6. 6

   After roasting, transfer chicken to a dish, remove meat from bones, and set aside.

7. 7

   Boil bones and gravy in the soup kettle for 30 minutes, then strain the soup.

8. 8

   Remove fat, adjust thickness with boiling water, add cream, and serve with chicken meat.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 24. The excerpt below is the record exactly as published.

Cream Sonp & la Fran^aise.— Place a soup kettle with 8 quarts cold water, 1 pound shank of beef, and a small knuckle of veal over the fire ; add Yt tablespoonf ul salt and 4 ounces of pearl barley ; as soon as it begins to boil add 1 onion, 1 leek, a bouquet, and 1 small carrot ; cover the kettle tightly and boil slowly. In the mean- time place a well-cleaned small chicken in a roasting pan ; season with Yt tablespoonful salt, put 1 tablespoonful butter on the breast of the chicken ; pour 1 cup of boiling water in bottom of pan, set it in a moderate oven, baste frequently, and roast till done ; then transfer the chicken to a dish, remove the meat from the bones, cut it into small pieces, and set it covered with a little soup stock in a warm place; put the bones and gravy of chicken into the soup kettle, boil 30 minutes ; then strain the soup, remove all the fat, and, if too thick, add a little boiling water ; add, if necessary, more salt ; then add Ys cup cream

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