CookEat Recipe
Chicken and Okra Soup, Turque
A fowl, rice and okra soup with curry, nutmeg and demi-glace, made here with prepared white veal broth.
Method
Steps
Step 1
Have two actual quarts of finished white veal broth hot, plus a little additional hot broth for the demi-glace. Measure one gill of finished demi-glace before loosening it with that additional broth until somewhat fluid. If the demi-glace was refrigerated or thawed, bring the loosened portion to a full rolling boil while stirring and check that it reaches at least 165°F. Keep the prepared liquids hot for prompt use.
Step 2
Singe, draw and bone one small tender domestic fowl. Cut the meat into half-inch pieces, and cut up its own liver and heart. Keep the carcass without its head. Cut the white parts of three leeks, two white onions and two seeded green peppers into very small squares.
Step 3
Put the meat, liver, heart and chopped vegetables in a saucepan with one ounce butter. Brown for ten minutes, stirring occasionally. Add half a teaspoon curry powder and stir well.
Step 4
Add the two quarts hot broth, one and a half pints water and the entire prepared one-gill demi-glace portion. Season with one good teaspoon salt, half a teaspoon black pepper and one saltspoon grated nutmeg. Add the headless carcass, cover and boil for thirty minutes.
Step 5
Add three ounces raw white rice and boil for fifteen minutes. Add twelve trimmed fresh okra pods cut in half-inch pieces and one peeled tomato cut into eight pieces. Boil for forty minutes as a guide, continuing as needed until the rice and vegetables are cooked and all poultry meat, liver, heart and remaining meat on the carcass reach at least 74°C; check separate thick pieces away from bone before removing the carcass.
Step 6
Remove the carcass carefully, skim fat from the surface and add half a teaspoon freshly chopped parsley. Pour into a hot soup tureen and serve promptly.
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