Recipes > Soup > Rich White Soup

Rich White Soup


  • pair of large fat fowls
  • 2 pounds of the lean of veal, cut into pieces, or 4 calf's feet cut in half
  • 1 tea-spoonful of salt
  • 1/2 tea-spoonful of cayenne pepper
  • 12 blades of mace
  • about 1/4 loaf of stale bread, (a six cent loaf)
  • milk
  • yolks of 4 hard boiled eggs
  • 12 sweet almonds
  • 6 bitter almonds
  • 1 quart of cream or rich milk


Take fowls. Cut them up. Butter the inside of the soup-pot, and put in the pieces of fowl with veal or calf's feet. Season them with salt, cayenne pepper, and mace. Cover them with water, and stew it slowly for an hour, skimming it well. Then take out the breasts and wings of the fowls, and having cut off the flesh, chop it fine. Keep the pot covered, and the veal and the remainder of the fowls still stewing.

Mix the chopped chicken with the grated crumb of the bread, having soaked the crumbs in a little warm milk. Have ready the yolks, almonds blanched and broken small. Mix the egg and almonds with the chopped chicken and grated bread, and pound all in a mortar till it is well incorporated. Strain the soup from the meat and fowl, and stir this mixture into the liquid, after it has stewed till reduced to two quarts. Having boiled separately the cream or rich milk, add it hot to the soup, a little at a time. Cover it, and let it simmer a few minutes longer. Then send it to table.

These two soups (the brown and the white) are suited to dinner parties.


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Directions for Cookery, in its Various Branches (1840).

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