Recipes > Soup > White Soup. No. 1

White Soup. No. 1


  • 2 chickens
  • parsley
  • veal jelly
  • 1 penny roll
  • yolk of 3 eggs boiled hard
  • 1 quart of cream
  • vermicelli


Take the chickens; skin them; take out the lungs and wash them thoroughly; put them in a stewpan with some parsley. Add a quart of veal jelly, and stew them in this for one hour over a very slow fire. Then take out the chickens, and put the penny roll to soak in the liquor; take all the flesh of the chickens from the bones, and pound it in a mortar, with the yolks. Add the bread (when soaked enough) and pound it also with them; then rub the whole finely through a sieve. Add a quart more jelly to the soup, and strain it through a sieve; then put the chicken to the soup. Set the cream on the fire till it boils, stirring it all the time; when ready to serve, pour that into the soup and mix it well together. Have ready a little vermicelli, boiled in a little weak broth, to throw into the soup, when put into the terrine.


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The Lady's Own Cookery Book (1844).

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