Imperial Soup

Ingredients

• 4 cups Chicken Stock (p. 151)
• 4 teaspoon peppercorns
• 2 cups stale bread crumbs
• Bit of bay leaf
• 2 stalks celery, broken in pieces
• 2 slices carrot, cut in cubes
• 1 small onion
• 3 tablespoons butter
• 1/4 cup blanched almonds
• 1 cup cream
• 2 cloves
• 1/4 cup milk
• Blade of mace
• Sprig of parsley
• 1 teaspoon salt

Method

1. 1

   Cook celery, carrot, and onion in 1 tablespoon butter 5 minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer 1 hour, remove seasonings; rub through sieve.

2. 2

   Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream.

3. 3

   Combine mixtures, add milk, reheat, and bind with butter and flour cooked together.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 63. The excerpt below is the record exactly as published.

IMPERIAL SOUP 4 cups Chicken Stock (p. 151) 4 teaspoon peppercorns 2 cups stale bread crumbs Bit of bay leaf 2 stalks celery, broken in pieces Blade of mace 2 slices carrot, cut in cubes 1 teaspoon salt 1 small onion Y% breast boiled chicken 3 tablespoons butter 4% cup blanched almonds Sprig of parsley 1 cup cream 2 cloves

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