Feather Fowlie No. 1

Name: Feather Fowlie No. 1
Cuisine: Scottish
Ingredients: fresh fowl; water; salt; thyme; parsley; mace; white meat; ham; lean; celery; onion; egg; chicken; cream

Isa Emslie 1893

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Method

A luncheon soup. The name is a corruption of “Oeufs Files.”

Take 1 fresh fowl; joint it, and lay the pieces to soak for ½ hr, well covered by cold water in which is a