Reference > Farmer's Cookbook > SOUPS > Imperial Soup
  St. Germain Soup Veal and Sago Soup  

Imperial Soup

4 cups White Stock III
1/2 teaspoon peppercorns
2 cups stale bread crumbs
Bit of bay leaf
2 stalks celery, broken in pieces
Blade of mace
2 slices carrot, cut in cubes
1 teaspoon salt
1 small onion
1/2 breast boiled chicken
3 tablespoons butter
1/3 cup blanched almonds
Sprig of parsley
1 cup cream
2 cloves
1/2 cup milk
2 tablespoons flour

Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.

  St. Germain Soup Veal and Sago Soup  
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