Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 203

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Cut eight pounds of veal, one pound of ham, and one calf’s foot in dice, butter the bottom of a stewpan, put in the meat with two onions, the peel of half a lemon, and half a pint of broth (No. 133); pass the whole over a brisk fire, until forming a white glaze, then add eight quarts of broth, or water, and half a pint of brown gravy (No. 135), when boiling, let it simmer at the corner of the stove about two hours, boil a fowl in it, skim it well, pass through a tammie; put two ounces of arrowroot into a basin, mix with half a pint of cold broth, add it to the boiling stock, skim well, boil twenty minutes, have ready a small spring chicken braised, when cold cut it in nice pieces, have ready also about forty small quenelles de volaille (No. 120), put them into the soup and serve. The fowl that you boil in the stock may be used instead of the chicken.