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The 1918 Fanny Farmer Cookbook
3
9
French White Soup
lb. fowl
4
1
/2 teaspoon
peppercorns
Knuckle of veal
1
/2 tablespoon salt
3
qts. cold water
1
tablespoon lean raw
ham,
1
6
1
1
1
onion, sliced
finely chopped
slices carrot
4
tablespoons butter
/2 bay leaf
3
tablespoons flour
sprig parsley
1
cup cream
/2 teaspoon
thyme
Yolks 2 eggs
Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put
bone, and water in kettle, heat slowly to boiling−point, skim, and cook slowly four hours.
meat,
Cook
vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and
salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with
remaining butter and flour cooked together, and just before serving add cream and egg yolks.
Garnish with one−half cup cooked green peas and Chicken Custard cut in dice.
4
0
White Soup
5
cups White Stock
III
2
cups scalded
milk
/2 tablespoon salt
1
1
3
tablespoons
butter
/2 teaspoon
peppercorns
4
tablespoons flour
1
slice onion
Yolks 2 eggs
stalk celery
Salt and pepper
1
Chapter VIII − SOUPS
142
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