898 Potage de Poulet à l’Anglaise

Chicken Broth (England)

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Place a plump medium-sized chicken and litres (3 pt or U.S. cups) White Bouillon in a small marmite; add a Bouquet garni with celery and 1 small onion stuck with a clove. Bring to the boil, skim, add 100 g ( oz) long grain rice and allow to cook very gently.

To serve

Remove the onion and Bouquet garni, take off the skin and bones from the chicken, cut the flesh into large dice and replace this in the soup together with 200 g (7 oz) Brunoise of vegetables cooked in a little butter and White Bouillon.