CookEat Recipe
Lemon Soup Liée
Chicken broth reduced to one and a half quarts with lemon and yolk-cream liaison. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2645. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Raw poultry74°C, cooled saved chicken≤4°C, egg liaison74°C, bone-free broth. Limites : Chicken edible recovered mass for No2650, broth reduction loss and final cup count unknown.
Method
Steps
Step 1
Trim one 2.5lb chicken and simmer with vegetables/aromatics in FOUR QUARTS starting water ninety minutes to poultry74°C. Remove whole bird, rapidly refrigerate if retained for next-day No2650 (its recovered salad meat remains unweighed).
Step 2
Reduce recovered broth to OBSERVED ONE AND A HALF QUARTS, skim/cloth-strain and add lemon. Temper ONE yolk with half-gill cream, add while whisking two minutes without boiling, continue as necessary to safe egg liaison74°C. Serve actual soup with SIX toasts and recorded Parmesan separately.
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