CookEat Recipe
Cream of Chicken Chevreuse
Documentary adaptation of printed No1571; source timings are guides, with actual output and safe endpoints to be measured. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1571. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Whole fowl product and 82°C endpoint; raw bacon/ham safety; yolk liaison 74°C or pasteurized product route. Two sequential strains may materially reduce yield and remove particles; no bowl count asserted.
Method
Steps
Step 1
Select clean ready-to-cook whole fowl of source ABOUT THREE POUNDS; do not execute historical head removal/drawing. Simmer with prepared vegetables, bacon/ham, herbs, spices and FOUR QUARTS water for source TWO AND A HALF HOURS, verifying poultry thickest points at least 82°C and raw ham/bacon at least 71°C in their centres. Remove, cool to handle safely, skin and bone; record recovered cooked meat and strained broth.
Step 2
Brown THREE OUNCES sliced mushrooms in ONE AND A HALF OUNCES butter for source FIFTEEN MINUTES; lift mushrooms, preserve same butter. Pound safely cooked chicken meat and mushrooms to paste. Stir TWO AND A HALF OUNCES flour into preserved butter for source ONE MINUTE. Strain broth into this roux and gradually mix in meat-mushroom paste; bring to boil.
Step 3
Add ONE GILL cream and boil source TWENTY-FIVE MINUTES. Blend TWO identified pasteurized yolks with SEPARATE QUARTER GILL cream and HALF lemon juice; temper into soup and heat source THREE MINUTES without boiling while using the already selected commercially pasteurized yolks suitable for this liaison and their labelled handling; the three-minute guide is not a measured safety guarantee.
Step 4
Pass through sieve then clean cheesecloth into tureen. Add THREE TBSP already boiled rice once; measure actual recovered soup and serve promptly.
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