Potage à la Bégence

Ingredients

• 1 pound shank of beef
• a small veal knuckle
• 1 even tablespoonful salt
• a bouquet
• 1 onion
• 1 leek
• 1 small carrot
• a well-cleaned chicken
• the whites of 2 eggs
• 1 teaspoonful butter
• 1 medium-sized carrot
• 1 white onion
• 1 leek
• 2 white stalks of celery
• 1 tablespoonful Italian paste
• 3 pints of the consommé

Method

1. 1

   Place a soup kettle with the beef and veal over the fire, cover with cold water, and add salt.

2. 2

   Once boiling, add the bouquet, onion, leek, carrot, and chicken.

3. 3

   Boil slowly until the chicken is tender.

4. 4

   Remove the chicken, strain the soup, and beat the egg whites with cold water.

5. 5

   Stir into the soup and boil for 5 minutes.

6. 6

   Strain through a napkin.

7. 7

   Cook the sliced vegetables in boiling water for 2 minutes, drain, and return to the saucepan with butter and consommé until tender.

8. 8

   Cook the Italian paste in boiling water for 10 minutes, drain, and combine with the vegetables and chicken in a tureen.

9. 9

   Pour over the consommé and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 35. The excerpt below is the record exactly as published.

Potage h la B6gence. — Place a soup kettle with 1 pound shank of beef and a small veal knuckle over the fire ; cover with cold water ; add 1 even tablespoonf ul salt, and as soon as it boils add a bouquet, 1 onion, 1 leek, 1 small carrot, and a well-cleaned chicken ; cover and boil slowly till the chicken is tender ; then re- 60 SOUPS, Etc. move it from the soup, ont Vt the meat from the breast into small pieces, and plaoe it with a little broth in a warm place. (The remaining chicken may be used for other purposes.) Strain the soup, and remove the fat ; beat the whites of 2 eggs to a froth, add a little cold water, stir them into tlie soup, boil 5 minutes; draw the kettle to side of stove, and after 10 minutes strain it through a nap- kin ; if necessary add more salt In the meantime clean and cut into slices 1 medium-sized carrot, lay 4 slices over one another, cut them into small strips like straws ; cut 1 white onion, 1 leek, 2 white stalks of celery the same way ; place the vegetables in a saucepan ; cover with boiling water; cook 2 minutes; drain on a sieve and return the vegetables to saucepan again ; add 1 teaspoonf ul butter, cover with consomm6, and cook till tender. Drop 1 tablespoonf ul Italian paste into boiling water, cook 10 minutes ; drain on a sieve ; place them with the vegetables and the fine-cut chicken meat in the tureen ; pour over 3 pints of the consomm

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