CookEat Recipe
Bavarian Chicken and Macaroni Soup
Fowl pieces browned with leeks/salt pork, No701 broth, macaroni and a milk roux. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3080. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe raw-fowl/salt-pork handling and full chicken centre verification; parent broth output must be measured, not inferred from 5-gallon input. Limites : Fowl boneless recovery, carcass destination and pasta absorption/soup output unmeasured.
Method
Steps
Step 1
Make No701 once from three pounds veal bones and five gallons STARTING cold water: bring to boil, skim, add carrots/turnips/onions/parsley root/leeks/celery, cover and simmer four hours; cloth-strain, cool promptly and measure actual FINISHED broth.
Step 2
Prepare three-pound whole fowl, remove head/feet, draw and separate carcass; cut actual edible non-carcass pieces into half-inch squares, record mass. Brown with white of two leeks, onion, seeded pepper and two-ounce raw lean salt pork in one-ounce butter fifteen minutes.
Step 3
Add FOUR PINTS separate STARTING water and 1.5 pints measured FINISHED No701, salt/pepper; boil twenty-five-minute guide. Add two ounces DRY short-cut macaroni and teaspoon chives; boil fifty-minute guide until pasta and chicken verified safe.
Step 4
Make a separate roux from tablespoon butter and 1.5oz flour, heat two minutes, whisk in TWO GILLS milk and cayenne/nutmeg to boil; add it ONCE to soup and boil ten minutes. Measure FINISHED soup and serve.
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