CookEat Recipe
Chicken Gumbo St. Germain
First documentary adaptation of printed No1825; not physically cooked, measured or tasted. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1825. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Trim raw chicken and verify poultry at 74°C; treat the historical simmer times as guides and record actual cooked yield. Limites : Small fowl raw meat/bone yield and finished soup volume unknown; poultry/bone removal endpoint must be verified.
Method
Steps
Step 1
Debone and skin fowl; reserve bones separately, cut raw meat into half-inch squares. Brown onions, leeks, green pepper and raw ham in butter ten minutes.
Step 2
Add three quarts STARTING water and reserved fowl bones with seasoning, simmer twenty minutes. Add half-pint peas for fifteen minutes; add raw chicken meat, rice, okra and tomatoes. Simmer printed forty-five-minute guide until chicken and soup reach verified safe 74°C; remove all bones, skim and serve hot. Measure finished soup volume; do not call starting water yield.
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