Soup à la Beine

Ingredients

• 1 well-cleaned chicken
• a small veal knuckle
• sufficient cold water to cover all
• Ys tablespoonful salt
• 2 leeks
• 2 onions
• 3 sprigs of parsley
• 2 blades of mace
• 2 ounces of butter
• 2 tablespoonfuls fiour
• yolks of 2 eggs
• Ys pii^t cream

Method

1. 1

   Place chicken and veal knuckle in a kettle, cover with water, boil, and add salt, leeks, onions, and parsley.

2. 2

   Boil until chicken is tender, remove chicken, chop bones, and return to kettle.

3. 3

   Boil longer, strain, remove fat, and return soup to kettle.

4. 4

   Melt butter, add flour, stir until smooth, add to soup, boil for 15 minutes.

5. 5

   Mix egg yolks with cream, add to soup, and serve with chicken meat.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 22. The excerpt below is the record exactly as published.

Soup h la Beine* — Place a soup kettle with 1 well-cleaned chicken over the fire ; if handy, add a small veal knuckle and suf- ficient cold water to cover all ; as soon as it boils add Ys tablespoon- ful salt, 2 leeks, 2 onions, 3 sprigs of parsley tied together with 2 blades of mace ; cover and boil slowly. When the chicken is tender take it out, remove the meat, chop up the bones and return them with the skin to the soup kettle, and boil Ys hour longer ; then strain through a sieve and a napkin, remove the fat, return the soup to the kettle and place it over the fire ; melt 2 ounces of butter in a small saucepan, add 2 tablespoonfuls fiour, stir until the flour has absorbed all the butter ; add slowly 1 pint of the soup, stir until smooth ; then add it to the soup ; boil 15 minutes ; mix the yolks of 2 eggs with Ys pii^t cream

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