Princess Soup

Ingredients

• three pints of strong veal stock
• one-half of a cupfu! of fine barley
• cut the meat from a small roast chicken
• two quarts of thin veal broth (or water)
• one sliced onion
• a bouquet of herbs
• three pints of this with the pounded meat
• the yolks of three eggs
• one cupful of cream

Method

1. 1

   Cook veal stock and barley until soft, sieve.

2. 2

   Chop chicken finely, pound with barley broth.

3. 3

   Simmer chicken carcass in broth with onion and herbs, strain.

4. 4

   Combine with barley broth, reheat, and cook for 10 minutes.

5. 5

   Beat eggs and cream, stir into soup, serve immediately.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 8. The excerpt below is the record exactly as published.

PRINCESS SOUP. Cook together three pints of strong veal stock and one -half of a cupfu! of fine barley until the latter is very soft, then press through a sieve. In the meantime cut the meat from a small roast chicken and put through a food chopper, using the finest cutter. Put it through a second time that the meat may be very finely cut, then pound to a paste, gradually adding some of the barley broth. Disjoint and break up the carcass, cover it with two quarts of thin veal broth (or water), add one sHced onion and a bouquet of herbs and simmer for an hour and a half, thea strain. Add three pints of this with the pounded nreat to the barley broth, reheat and cook for ten minutes. Taste to see that it is sufficiently seasoned, then draw to one side and let stand for five minutes. Beat together the yolks of three eggs and one cupful of cream

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