French White Soup
Ingredients
- 4 lb. fowl
- Knuckle of veal
- 3 qts. cold water
- 1 onion, sliced
- 6 slices carrot
- ½ bay leaf
- 1 sprig parsley
- ½ teaspoon thyme
- ½ teaspoon peppercorns
- ½ tablespoon salt
- 1 tablespoon lean raw ham, finely chopped
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup cream
- Yolks 2 eggs
Steps
- Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice.
More recipes with chicken, veal, onion, carrots, bay leaves, parsley, thyme, ham, butter, flour, cream or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.