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French Cream of Chicken

Name: French Cream of Chicken
Ingredients: 4 Bread — Bread slices; 1 Tablespoon Clarified butter — Clarified butter; 1906 source measure retained without conversion; 1 Chicken — Very small whole fowl, before prep; mass unprinted; 1 Carrot — Carrot; 1 Onion — Onion; 2 Leek — Leeks; 2 Branch Celery — Celery; 2 Branch Parsley — Parsley; 1 Branch Chervil — Chervil; 3312 Millilitre Water — STARTING water, three and a half quarts; 227 Gramme Salt pork — Salt pork, half pound; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 28 Gramme Butter — Roux butter, one ounce; 57 Gramme Flour — Roux flour, two ounces; 2 Tablespoon Sherry — Sherry; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 1 Egg yolk — Egg yolk for liaison; 118 Millilitre Cream — Cream for liaison, one gill; 0.5 Lemon — Lemon for juice; Chicken — Small whole fowl

Pounded fowl and sieved broth thickened with roux, yolk-cream liaison and No23 croutons.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

4 BreadBread slices
1 Tablespoon Clarified butterClarified butter; 1906 source measure retained without conversion
1 ChickenVery small whole fowl, before prep; mass unprinted
1 CarrotCarrot
1 OnionOnion
2 LeekLeeks
2 Branch CeleryCelery
2 Branch ParsleyParsley
1 Branch ChervilChervil
3312 Millilitre WaterSTARTING water, three and a half quarts
227 Gramme Salt porkSalt pork, half pound
1 Teaspoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon PepperPepper; 1906 source measure retained without conversion
28 Gramme ButterRoux butter, one ounce
57 Gramme FlourRoux flour, two ounces
2 Tablespoon SherrySherry; 1906 source measure retained without conversion
1 Saltspoon (source measure) Cayenne pepperCayenne; 1906 source measure retained without conversion; source unit: saltspoon
1 Saltspoon (source measure) NutmegNutmeg; 1906 source measure retained without conversion; source unit: saltspoon
1 Egg yolkEgg yolk for liaison
118 Millilitre CreamCream for liaison, one gill
0.5 LemonLemon for juice
ChickenSmall whole fowl

Method

Steps

Step 1
Prepare verified fowl; simmer with roots/herbs, half-pound salt pork, 3.5 quarts STARTING water and seasoning, skimming, for two-hour historical guide until fowl safe. Remove fowl to clean cold-water cooling for ten minutes; discard skin, bone completely and pound meat to paste. Strain stock and measure recovered FINISHED liquid.
Step 2
Cook ounce butter and two ounces flour as roux; whisk in measured strained stock and boil. Add fowl paste little by little, two tablespoons sherry, cayenne/nutmeg; simmer thirty minutes. In a separate bowl mix yolk with gill cream and half-lemon juice, temper with hot soup, heat three-minute guide WITHOUT BOILING to a verified safe egg endpoint; sieve then cheesecloth-strain.
Step 3
Prepare No23 ONCE from its four bread slices and clarified butter; drain croutons and serve on a SEPARATE plate. Measure soup output without implying that 3.5 quarts starting water survive reduction/straining.

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