Plain Chicken-Broth for an Invalid

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Cut a young fowl into four parts, wash well in cold water, put the pieces in a stewpan with one quart of cold water and a little salt; let it boil gently, skim it well; add the white heart of a head of lettuce and a handful of chervil. Boil the broth for an hour, then strain it into a bowl. Two tablespoonfuls of pearl barley added to the broth when first put on makes it quite nourishing for an invalid.