Potage à la Metternich

Ingredients

• 2 quarts consomme
• 1 small chicken or fowl
• 2 small ripe tomatoes
• 1 heaped-up tablespoonful arrowroot
• 1 glass sherry or Marsala
• seasoning

Method

1. 1

   Roast the chicken for ten minutes in a hot oven, baste frequently.

2. 2

   Place it in the consomme with two sliced tomatoes.

3. 3

   Simmer gently for about one hour.

4. 4

   Remove the fowl, cool, and strain the consomme into another stewpan.

5. 5

   Blanch and dice the remaining tomatoes, add to the soup.

6. 6

   Mix the sherry and arrowroot to a smooth paste and stir into the soup.

7. 7

   Simmer for another ten minutes.

8. 8

   Add diced chicken meat, season, boil up, skim, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 108. The excerpt below is the record exactly as published.

Pot age a la Metternich. — 2 quarts consomme (i.e. clarified beef broth), 1 small chicken or fowl, A small ripe tomatoes, 1 heaped-up tablespoonful arrowroot, 1 glass sherry or Marsala, seasoning

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