Reference > Farmer's Cookbook > SOUPS > Chicken Soup with Wine
  White Soup Stock III French White Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Soup with Wine

3 1b. fowl

1 onion, sliced
2 quarts cold water

2 stalks celery
2 slices carrot

Bit of bay leaf
1 tablespoon salt

2 tablespoons Sauterne wine
1/2 teaspoon peppercorns

1 teaspoon beef extract
1 cup cream
Salt
Pepper

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  White Soup Stock III French White Soup  
 
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