Chicken Soup with Wine

Name: Chicken Soup with Wine
Ingredients: 3 lb. fowl; 2 quarts cold water; 2 slices carrot; 1 tablespoon salt; ½ teaspoon peppercorns; 1 onion, sliced; 2 stalks celery; Bit of bay leaf; 2 tablespoons Sauterne wine; 1 teaspoon beef extract; 1 cup cream; Salt; Pepper

Ingredients

3 lb. fowl
2 quarts cold water
2 slices carrot
1 tablespoon salt
½ teaspoon peppercorns
1 onion, sliced
2 stalks celery
Bit of bay leaf
2 tablespoons Sauterne wine
1 teaspoon beef extract
1 cup cream
Salt
Pepper

Steps

Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.

More recipes with chicken, carrots, onion, celery, bay leaves, wine, beef or cream

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.