Potage Maintenon

Ingredients

• a soup hen
• two pounds of veal bones
• one gallon of water
• a spoonful of salt
• one onion
• one carrot
• one stalk of celery
• one-half stalk of leek
• a bouquet garni
• four ounces of butter
• one-half cup of rice
• two and one-half ounces of flour
• the yolks of four eggs
• a cup of cream
• a very little grated nutmeg

Method

1. 1

   Put hen and veal bones in water, add salt, onion, carrot, celery, leek, and bouquet garni.

2. 2

   Boil, skim, and simmer until done.

3. 3

   Remove hen, cut meat, strain broth.

4. 4

   Heat butter, add rice and flour, then broth.

5. 5

   Simmer, season, and thicken with egg yolks mixed with cream and nutmeg.

6. 6

   Do not boil after adding thickening.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 192. The excerpt below is the record exactly as published.

Potage Maintenon California ripe olives Pompano saute, meuniere Roast duckling, apple sauce Baked creamed squash Sweet potatoes saute Green peas Waldorf salad Fancy ice cream Assorted cakes Coffee Fried eggs with salt pork. Put four slices of salt pork in a frying pan and fry until done. Then break four eggs on top of the pork, season with a little pepper, and bake in oven for three minutes. Dariole Duchess. Mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks. Then add one pint of milk to which has been added six crushed macaroons. Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings. (Paste left over when making vol au vent or puff paste cakes). The paste should be rolled out very thin. Into the bottom of each lined mould place a little chopped candied fruit, then fill with the above preparation. Dust some powdered sugar on top, and bake in a rather hot oven. Unmould and serve with fruit sauce. Potage Maintenon. Put a soup hen and two pounds of veal bones in a pot in one gallon of water, add a spoonful of salt, one onion, one carrot, one stalk of celery, one-half stalk of leek, and a bouquet garni. Bring to a boil, skim well, and then simmer until the fowl is done. Then take out the fowl and cut the white meat in small squares. Strain the broth. Heat in a casse- role four ounces of butter, add one-half cup of rice and two and one-half ounces of flour. When heated through add the broth, stir well, and let it simmer slowly. When once boiling be careful that the rice does not stick to the bottom and burn. Also be careful when stirring that you do not break the rice. Taste, season with salt and a little Cayenne pepper; and when the rice is soft thicken the soup with the yolks of four eggs mixed with a cup of cream and a very little grated nutmeg

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