Potage a la Keine

Ingredients

• a large fowl
• three quarts of water
• a teacup of rice
• a slice of carrot
• one of turnip
• a small piece of celery
• an onion
• two large tablespoons of butter
• a tablespoon of flour
• one and a half tablespoons of salt
• a fourth of a teaspoon of pepper
• a pint of cream

Method

1. 1

   Boil the fowl in water until tender, skim off fat.

2. 2

   Add rice, carrot, turnip, celery, and onion cooked in butter.

3. 3

   Stir in flour until smooth, add spices, and cook for two hours.

4. 4

   Pound the fowl breast, rub soup through a sieve, add pounded breast, and cream.

5. 5

   Boil once and serve.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 69. The excerpt below is the record exactly as published.

POTAGE A LA KEINE. Boil a large fowl in three quarts of water until tender ; the water should never more than bubble. Skim off the fat, and add a teacup of rice, and, also, a slice of carrot, one of turnip, a small piece of celery and an onion, which have been cooked slowly for fifteen minutes in two large tablespoons of butter. Skim this butter carefully from the vege- tables, and into the pan in which it is, stir a tablespoon of flour. Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and four whole cloves. Cook all together slowly for two hours. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve ; add the pounded breast and again rub the whole through the sieve. Put back on the fire and add one and a half tablespoons of salt, So HOME DISSERTATIONS. a fourth of a teaspoon of pepper and a pint of cream

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