Chicken Soup. Yellow and Very Rich

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water, skim off all the scum as it rises; slice a leek or two onions, grate a large carrot or two small ones; put all these to the soup; add two tablespoonfuls of salt and one of pepper. Let it boil gently for two hours, then add a spoonful of butter worked in flour; cover this for fifteen minutes, and serve in a tureen. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley; or you may chop the chicken up, season with pepper, salt, butter, and an egg; form into balls, roll them in flour, and drop them in a few minutes before serving.