CookEat Recipe
Crème, Princesse
Strained asparagus and rice soup with white broth, chicken bones, milk and cream-yolk finish.
Method
Steps
Step 1
Prepare No701 white broth ONCE: put its THREE POUNDS veal bones in a food-safe large stockpot with FIVE US GALLONS cold water, bring to a boil and skim. Add its whole peeled FOUR carrots, TWO turnips, TWO onions, parsley root, THREE leeks and TWO celery stalks. Cover and simmer gently about FOUR HOURS; strain through clean cloth, cool unused output rapidly and measure ONE AND A HALF QUARTS of FINISHED broth for this soup. Five gallons is starting water, not allocated output.
Step 2
Boil ONE PINT asparagus tips in TWO QUARTS water with HALF TSP salt THIRTY MINUTES. Drain tips but RETAIN ALL asparagus liquor. Cook tips with ONE OUNCE butter TEN MINUTES.
Step 3
Add retained asparagus liquor, measured No701 broth, ONE POUND well-cleaned raw chicken bones, FOUR OUNCES raw rice, ONE TSP each salt/sugar, TWO saltspoons cayenne, onion with TWO cloves, parsley and chervil. Slowly boil ONE AND A HALF HOURS to cook poultry material and rice.
Step 4
Press through sieve into basin, return strained soup to pan, add ONE PINT hot milk, boil TWENTY MINUTES.
Step 5
Dilute TWO yolks with HALF GILL cream; add with QUARTER OUNCE butter and stir while heating FIVE MINUTES without boiling. Verify egg-enriched soup ≥74°C without curdling, strain through cheesecloth into tureen and serve.
Cooked it? Rate it.
Cooked 0 times