Soup à la Duchess

Ingredients

• a well-cleaned chicken
• 1 onion
• 1 leek
• some salt
• a bouquet
• Y4 pound butter
• 4 ounces of bread crumbs
• yolks of 3 eggs
• V, cup of cream or milk

Method

1. 1

   Place chicken in a kettle, cover with cold water, boil, and add onion, leek, salt, and bouquet.

2. 2

   Boil until done, remove chicken, and chop meat.

3. 3

   Return bones to kettle.

4. 4

   Melt butter, add bread crumbs, and brown.

5. 5

   Add to soup, boil for 30 minutes, strain, and remove fat.

6. 6

   Mix egg yolks with cream, stir into soup, and pour over meat in the tureen.

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 i, la Duchess. — Place a well-cleaned chicken in a soup kettle ; cover with cold water ; as soon as it boils add 1 onion, 1 leek, some salt, and a bouquet ; boil till done ; then take out the 80 SOUPS. Bra chicken, remove the skin and bones, cut the meat from the breast into fine pieces, and lay them in the tureen ; chop the bones up fine, and put them back into the soup kettle ; melt Y4 pound butter in a saucepan, add 4 ounces of bread crumbs, and let them get light brown ; add them to the soup ; boil for Y, an hour, then strain, remove the fat ; mix the yolks of 3 eggs with V, cup of cream or milk

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