Soup à la Chesterfield

Ingredients

• the breast of a well-cleaned chicken
• 1 pound of beef
• 1 pound of veal
• 1 onion
• 1 leek
• V, tablespoonf ul salt
• Yg pint sherry wine
• 9 cloves
• Va teaspoonful of thyme
• 1 blade of mace
• 2 ounces of tapioca
• 1 teaspoonful butter
• Va teaspoonful salt
• 2 ounces of bread
• 1 ounce butter
• the yolks of 2 eggs
• the 2 whites beaten to a stiff froth

Method

1. 1

   Chop chicken breast and set aside.

2. 2

   Place remaining chicken, beef, and veal in a kettle with water, boil, and add onion, leek, and salt.

3. 3

   Simmer sherry with spices for 30 minutes.

4. 4

   Cook tapioca until soft.

5. 5

   Mix soaked bread with butter and chicken, season, and add eggs.

6. 6

   Form into balls.

7. 7

   Strain soup, add sherry essence, and tapioca.

8. 8

   Cook balls in boiling water, then serve in soup.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 11. The excerpt below is the record exactly as published.

Soup iL la Chesterfield. — Semove the meat from the breast of a well-cleaned chicken, chop it fine, and set aside ; cut the remain- 14 SOUPS, Etc. ing chicken into pieces ; place it in a soup kettle, with 1 pound of beef and 1 pound of veal; cover with cold water; set the kettle over a moderate fire ; as soon as it commences to boil add 1 onion, 1 leek, a bouquet, and V, tablespoonf ul salt ; cover and boil slowly. In the meantime put into a small saucepan Yg pint sherry wine, 9 cloves, Va teaspoonful of thyme or 1 sprig of thyme, 1 blade of mace, cover tightly, and simmer 30 minutes; place in another small saucepan 2 ounces of tapioca, previously soaked in cold water ; cover with cold water; add 1 teaspoonful butter, Va teaspoonful salt ; set over moderate fire, and cook till soft Soak 2 ounces of bread in cold water, press it out in a towel, put it with 1 ounce butter in a small saucepan, stir this over the fire 5 minutes ; trans- fer it to a dish, and when cold add the chopped chicken meat men- tioned above ; season with 1 even teaspoonful salt, y^ even teaspoon- ful pepper, V4 teaspoonful nutmeg ; add the yolks of 2 eggs and the 2 whites beaten to a stiff froth

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