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Classic
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page 24
strong for the delicate flavor of the chicken soup. Crab dumplings (see O, No.
2) or crab butter (see A, No.9) are excellent in a good chicken soup, but bread,
groat or egg dumplings are also good; a trifle of mace an appropriate seasoning
for chicken soup, or instead of this a little finely chopped parsley and the
yolks of 1-2 eggs can be stirred into the soup. Soup cooked according to the
above directions, but without the addition of either noodles, rice, etc.,
leaving it entirely clear with all the fat taken off, and thickened simply with
lightly browned flour, then adding 4 yolks of eggs whipped with 1 cupful of
sweet cream or a glassful of Rhinewine and furthermore adding the roast meat of
the chicken, which has been chopped very finely and passed through a strainer,
makes what is known hi Germany as "Queen's Soup".
Another German method is to omit the beaten yolks of eggs, and instead to mix
the grated yolks of a few hard boiled eggs with the chopped meat of the chicken
and then to heat them both in the soup. In some kitchens a glass of champagne is
added before the soup is served.
The fowl may be served with the chicken gravy described under division R of this
book, or if the roast meat has been used in the soup, the remainder can be used
for chicken croquettes.
19. Windsor Soup. (A fine soup for a dinner party of 10 persons). Take 1 pound
of chopped beef, 3/4 pound of veal, about 1/4 pound of raw ham and lightly brown
this in 6 tablespoonfuls of butter together with 1 onion, 1 carrot and 1/2
celery root, cover the meat with 3-4 quarts of meat broth or broth made from the
extract of beet, add a chicken from which the breast piece has been cut away and
cook all together slowly for 3 hours. In the meantine take the meat from the
breast of the chicken, chop very finely and then add 2 eggs, grated bread, salt,
and a trifle of parsley, and make up into little dumplings which should be
cooked, in salt water just before serving. Macaroni broken into pieces are also
cooked in salt water, soaked in an even tablespoonful of butter with 2
tablespoonfuls of sherry, and put in the soup which has been thickened with
browned flour and butter and strained. The soup can be still further
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