Waterzoie de Volaille

Ingredients

• a fine young fowl, —chicken
• one third of fine white celery
• one-third of the white part of leek
• one-third of white onion
• a little more than a quart of dry white wine
• veal broth — one third broth and two thirds wine
• kitchen salt
• freshly ground white pepper
• a pinch of clove
• the rapidly beaten yolks of four eggs
• two wine glasses of extra thick cream
• a few thimblefuls of fine butter

Method

1. 1

   Rub the chicken with lemon, cut it up, and prepare a casserole with butter.

2. 2

   Add a bed of julienne vegetables and the chicken.

3. 3

   Pour in wine and broth, season, and simmer for 35 minutes.

4. 4

   Remove bouquet, strain, and add bread crumbs.

5. 5

   Add egg yolks, cream, butter, and chicken pieces before serving.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 46. The excerpt below is the record exactly as published.

WATERZOIE DE VOLAILLE Without doubt the most popular national dish of Bel- gium is Waterzoie de Volaille — 2l most delectable and satisfying soup of chicken. In Brussels the dish reaches perfection under the magic of the chef of the famous res- taurant the "Filet de Sole," known to amateurs of good cooking in almost every country of Europe. I am going to tell you how they do it at the "Filet de Sole." First of course you will secure a fine young fowl, —chicken — ^and, after it has been perfectly cleaned an<L dressed, you will rub it well with a piece of lemon. Now cut it up as you would for frying. Next prepare the casserole or vessel in which the soup will be made by generously buttering the sides and bottom. Over the bottom of the vessel place a bed of fine julienne composed of one third of fine white celery (re- move all fibers or "strings") one-third of the white part of leek and one-third of white onion. To this add a bouquet composed of a half leaf of laurel, a soupgon of thyme enclosed in a few roots of parsley, the roots hav- ing been well scraped and washed. Upon this bed place the pieces of chicken and over the [195] THE STAG COOK BOOK whole pour a little more than a quart of dry white wine and veal broth — one third broth and two thirds wine. Water may be used instead of the broth but the latter is preferable. Season with kitchen salt, freshly ground white pepper and a pinch of clove. Bring the mixture to the boiling point and allow it to dimmer and steam under a tight cover for at least thirty- five minutes. Take out the bouquet and pass the roots throu^ a metal strainer. The extract is to be added to the soup. Now add a large pinch of bread crumbs. At this point you will turn the soup into a large tureen and quickly add the rapidly beaten yolks of four eggs, two wine glasses of extra thick cream and a few thimble- fuls of fine butte

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