Lunch
Imperial Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 4 cups White Stock III
- 2 cups stale bread crumbs
- 2 stalks celery, broken in pieces
- 2 slices carrot, cut in cubes
- 1 small onion
- 3 tablespoons butter
- Sprig of parsley
- 2 cloves
- ½ teaspoon peppercorns
- Bit of bay leaf
- Blade of mace
- 1 teaspoon salt
- ½ breast boiled chicken
- ⅓ cup blanched almonds
- 1 cup cream
- ½ cup milk
- 2 tablespoons flour
Make it happen
Directions
- 1
Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheese-cloth 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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.