Soup a la Reinb

Ingredients

• 1 fowl
• pint cream
• 2 bitter almonds
• 18 sweet almonds
• 3 quarts water
• 4 oz. flour
• 4 oz. butter
• I teaspoonful Liebig's Meat Extract
• Salt to flavour

Method

1. 1

   Boil the fowl in the water till quite tender.

2. 2

   Mix the flour and butter together until absolutely smooth and heat in a pan until a delicate brown; then stirring continually, add to the water the fowl has been boiled in.

3. 3

   Let the stock simmer gently for half an hour, then strain through a sieve, allow to cool, and skim off the fat.

4. 4

   Meanwhile, remove the flesh from off the bones of the fowl and, with the exception of the breast, pound it to a fine paste.

5. 5

   Blanch and grate the almonds and then warm the cream almost to boiling point.

6. 6

   Now stir the meat, almonds, Meat Extract and cream thoroughly together, add with the breast meat, cut into dice, to the stock and boil up.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 9. The excerpt below is the record exactly as published.

OUPB A LA ReINB.) Two Quarts of Soup. Time of Preparation : 3 hours. 1 fowl. \ pint cream. 2 bitter almonds. 18 sweet almonds. 3 quarts water. 4 oz. flour. 4 oz. butter. Salt to flavour. I teaspoonful Liebig's Meat Extract

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