Swallows'-Nests Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
One of the chief merits of this soup is to have a very strong, clear stock, very slightly salted.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 132. The excerpt below is the record exactly as published.
Swallows’-nests soup. Paupiettes de filets de merlans, Baked fillets of whiting. Poularde à la Montmorency. Pullet à la Montmorency. Gigot rôti. Roast leg of mutton. Haricots blancs au jus. Stewed white haricot beans. Croûte au madère. Fried slices of brioche with Madeira. Swallows’-nests soup. A swallow’s-nest weighs about a quarter of an ounce, and generally costs from three to four shillings. Have a nest for each person, soak in cold water for twenty-four hours, dry with a cloth, open them carefully, and remove any feathers you may find, wash in several changes of water, and simmer for three quarters of an hour in boiling chicken stock ; just before taking off the fire, add a pinch of powdered capsicum, and the neces- sary quantity of chicken stock, which must have been specially made, as one of the chief merits of this soup is to have a very strong, clear stock, very slightly salt
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