Home › Soups › Twelve White Peppercorns

Twelve White Peppercorns

Salt. Two quarts of Veal or White Stock.

Cut the fowl in pieces, well wash it, put it in a stewpan previously buttered, with the onion, mace, &c. Put the lid on, let it cook over the fire ten minutes, taking care that it does not brown; add the stock; simmer this gently one hour.

Next put in a stewpan- Two ounces of Butter.

Two ounces of Flour (Vienna).

When well melted, strain the liquor from the chicken into it, and stir well; let it cook a few minutes; add the juice of half a lemon and half a pint of cream.

Take the best pieces of chicken from the bones, pound in the mortar, add to the stock, and then strain through a tammy-cloth.

This soup must not boil after the chicken and cream are added.