Royal Soup
Ingredients
- 1 cup stale bread crumbs
- ½ cup milk
- Yolks 3 “hard-boiled” eggs
- Breast meat from a boiled chicken
- Salt and pepper
- 1½ cups scalded milk
- 3½ cups White Stock III
- 2½ tablespoons butter
- 2½ tablespoons flour
Steps
- Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.
More recipes with breadcrumbs, milk, eggs, chicken, broth or stock, butter or flour
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.