Imperial Soup

Ingredients

• one quart of chicken stock
• one pint of cream
• half a pint of stale bread
• half the breast of a fowl
• one level teaspoonful and a half of salt
• one-fourth of a teaspoonful of pepper
• one table-spoonful of flour
• two of butter
• two of sherry
• one of brandy
• one bay leaf
• one clove
• one sprig of parsley
• one of thyme
• a bit of cinnamon
• a bit of mace
• a table-spoonful each of carrot
• onion
• and celery
• the yolks of four eggs

Method

1. 1

   Cover the cleaned fowl with cold water and simmer until tender.

2. 2

   Strain the stock and reduce to just under two quarts.

3. 3

   Cook stale bread in the stock for one hour.

4. 4

   Cook butter and vegetables slowly, then add to the stock.

5. 5

   Mix flour with remaining butter, stir into the stock, and add powdered chicken.

6. 6

   Cook for 10 minutes, strain, and serve with hot cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 75. The excerpt below is the record exactly as published.

a bit of mace, two teaspoonfuls of salt, and one-third of a teaspoonful of pepper. Ee serve half a cupful of the milk, and put the rest, with the onion and mace, on the stove in a double-boiler. Mix the flour and cold milk, and stir the mixture into the boiling milk Add the salt and pepper, and cook for 152 MISS PARLOA'S KITCHEN COMPANION. fifteen minutes. At the end of that time take out the mace and onion and add the noodles. Five minutes' cooking will complete the work. Cream-of-Artichoke Soup. When French artichokes are comparatively cheap and in fine condition, it is well to use them in soup as well as a vegetable. Here is a simple rule for a cream soup made with them : — Use one quart of milk, two artichokes of good size, two table-spoonfuls of butter, two generous table-spoon- fuls of flour, one teaspoonful of salt, and one-fourth of a teaspoonful of white pepper. Wash the artichokes, and let them stand for an hour in two quarts of cold water to which has been added two table- spoonfuls of salt. If the edges of the leaves be dry or brown, cut them (the edges) off. At the end of the two hours place the artichokes in a stew-pan with boiling water enough to cover them, and boil for thirty- five minutes. Now take from the fire, and drain. Pull the leaves from the head; then take out the "choke" and throw it away. Put the leaves and the bottoms of the artichokes in a puree sieve, and rub all the soft parts through. Add the strained artichokes to a cream foun- dation, and after boiling the soup up once, serve. This is the way to make the cream foundation to which reference has just been made : When the artichokes have been cooking for a quarter of an hour, put the milk on the fire in the double-boiler. Beat the butter and flour together, and gradually pour upon this mixture about half a pint of the boiling milk. Stir this new mixture into the milk remaining in the double-boiler. Add the salt and pepper, and cook for ten minutes. The cream will then be ready for the artichokes. This soup is sometimes garnished with chicken force- meat balls or with profiteroles. Indeed, the latter arti- SOUPS. 153 cles are becoming quite popular as an accompaniment of cream soups as well as of consomme. * Palestine Soup. For one quart of soup use enough Jerusalem artichokes to make a generous pint when pared and sliced, one gen- erous pint of milk, one teaspoon ful of salt, one-fourth of a teaspoonful of pepper, two table-spoonfuls of butter, and two of flour. Scrape the artichokes, and put them in cold water. When they all have been scraped, slice them, and place them in another basin of cold water. Let them stand for half an hour ; then put them in a stew-pan with two quarts of boiling water, and cook for an hour and a quar- ter. At the end of that time rub the artichokes through a fine sieve ; then add to them one pint of the water in which they were boiled. Set upon the stove, and heat to the boiling-point. Rub the butter and flour together, and stir into the boiling mixture. Add the salt and pepper, and cook for ten minutes. Put the milk on the stove in a double-boiler ; and when the soup has cooked for ten minutes, add the hot milk to it, and boil up once. Serve with toasted bread. Unless the artichokes be kept in water until they are cooked they will grow dark, and spoil the appearance of the soup. Imperial Soup. If enough be wanted for six persons, use one quart of chicken stock, one pint of cream, half a pint of stale bread, free of crust, half the breast of a fowl, one level teaspoonful and a half of salt, one-fourth of a tea- spoonful of pepper, one table-spoonful of flour, two of butter, two of sherry, one of brandy, one bay leaf, one clove, one sprig of parsley, one of thyme, a bit of cinna- mon and of mace, a table-spoonful each of carrot, onion, and celery, and the yolks of four eggs

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