Potage à la Purée de Tolaille d. la Beine

Ingredients

• a well-cleaned plump chicken
• 1/2 tablespoonful salt
• 2 thin slices of larding pork
• 1 cup of boiling water
• 3 pounds of veal
• 1 large white onion
• 1 leek
• 1/2 tablespoonful salt
• a pinch of sugar
• 1/2 cup cream

Method

1. 1

   Rub salt into chicken, place pork over breast, roll in buttered paper, roast with water for about 1 hour.

2. 2

   In another saucepan, cover veal shank and giblets with cold water, boil, add onion, leek, and bouquet; boil slowly.

3. 3

   After chicken is done, remove meat, chop remaining chicken, add to soup, boil for 1 hour.

4. 4

   Pound breast with cream, strain soup, return to fire, melt butter, add flour, stir, add soup, boil for 10 minutes, adjust salt, add chicken purée and cream, 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 32. The excerpt below is the record exactly as published.

a pinch of sugar. Put y, cup of cooked green peas, and the same of asparagus tops in the tureen with the potato balls described below. Potato Balls. — Bake 3 large potatoes, cut them in half and rub through a sieve ; then place the potatoes in a saucepan with Yg ounce butter, and Ys <^up ^^^ cream ; season with salt, pepper, and nutmeg ; stir over the fire till the mixture ceases to adhere to the spoon; then remove it; add the yolks of 2 eggs and the beaten white of 1 ; mold them into small balls like marbles, and drop into boiling salted water ; boil 5 minutes ; remove the potato balls with a skimmer, lay them in the tureen, and pour the soup over it. Potage il la Cr6me d'Orge & la Pnr6e de Tolaille.— Place a saucepan with Ys cup of barley over the fire ; add 1 quart white bouillon and cook till soft; then press it through a sieve. Se- move the meat from a young roasted chicken ; pound the meat very fine and add it to the barley ; chop the chicken bones into pieces, and put the bones with the remnants in a saucepan over the fire ; cover with white bouillon ; as soon as it boils, add 1 leek, 1 onion, and a bouquet; cook 1 hour ; then strain ; add 3 pints of this broth to the chicken and barley, and boil 10 minutes ; then strain through a sieve into a clean saucepan ; return the soup to the fire ; melt Yt tablespoonful butter, add Yi tablespoonful flour, stir for few min- utes; add it to the soup and boil 10 minutes, removing all the scum ; mix the yolks of 2 eggs with Y» cup cream, add it to the soup ; if necessary add little salt The soup should not boil after the eggs are added. Potage k la Pur^e de Tolaille d. la Beine.— Take a well- cleaned plump chicken weighing 3 pounds ; rub Y« tablespoonful salt in and over it ; put 2 thin slices of larding pork over the breast ; roll the chicken in buttered paper ; place it with few thin slices of 46 SOUPS, Bra. larding pork in a roasting pan, adding 1 cup of boiling water ; roast and baste till done, which will take about 1 hour. At the same time place a saucepan with a shank of yeal (about 3 pounds) over the fire ; add the giblets, neck, and the well-cleaned feet of the chicken, cover with cold water ; as soon as it boils add 1 large white onion, 1 leek

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