CookEat Recipe
Potage Togo
One fowl divided between diced soup meat and a whole half, with veal, mutton and rice. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2182. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify poultry 74°C diced and 82°C for bone-in half before removal; handle cooked rice safely. Limites : Whole fowl purchase mass, half-fowl edible mass, rice absorption and final strained/served soup yield unknown.
Method
Steps
Step 1
Put veal bones in five gallons STARTING cold water, bring to boil and skim; add whole peeled vegetables, cover/simmer four hours, cloth-strain, rapid-chill and measure FINISHED broth.
Step 2
Divide ONE fowl: bone/dice one half, clean and retain the OTHER half whole. Dice veal and mutton half-inch. Cook diced fowl/meats in ounce butter ten minutes.
Step 3
Add 2.5qt water and one quart measured FINISHED No701 with seasoning, two onions, two peppers and retained half-fowl; boil thirty-five minutes. Add TWO ounces raw rice and boil forty-five minutes more until poultry safe. Remove whole half-fowl, add parsley, boil five minutes, skim and serve soup. Record destination of removed half rather than count another bird.
Cooked it? Rate it.
Cooked 0 times