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Classic
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page 31
done, take it out, and lay it over the rice on the dish; then rub a small piece
of butter with sufficient flour to thicken it, and stir both together in the
liquor, which must remain over the fire for about two minutes; and just before
it is taken up, add the yelk of an egg well beaten, and some chopped parsley; it
must then be immediately poured over the chicken. In preparing this dish, take
care that it does not get smoked.
SOUPS.
IN making soup, allow yourself plenty of time. Dumplings should be put in about
half an hour before the soup is done, and herbs a quarter of an
hour:--vegetables, about an hour,--rice, twenty minutes. If herbs are put in too
soon, the flavor will fly off and be lost.
Chicken Soup.
Cut up the chicken; cut each joint, and let it boil an hour; make dumplings of a
pint of milk, an egg, a little salt and flour, stirred in till quite stiff; drop
this in, a spoonful at a time, while it is boiling; stir in a little thickening,
with enough pepper, salt and parsley, to season the whole; let it boil a few
minutes longer, and take it up in a tureen. Chopped celery is a great
improvement to chicken soup; and new corn, cut off the cob, and put in when it
is half done, gives it a very nice flavor.
Brown Calf's Head Soup.
Scald and clean the head, and put it to boil with two gallons of water, a shank
of veal, three onions,
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Classic
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