Home › The World's Kitchen › Gombo, Egyptienne

Gombo, Egyptienne

Cut in small dice pieces a boned, raw half fowl, quarter of a pound raw veal, three well-cleaned leeks, one medium sized white onion, one seedless green pepper and two branches well-cleaned, crisp celery. Place these in a saucepan with one tablespoon butter and gently brown for ten minutes, being careful to stir with a wooden spoon once in a while. Moisten with three quarts hot water and one gill tomato sauce add the left-over half fowl, season with one and a half good teaspoons salt and half teaspoon white pepper. Cover pan and let simmer fortyfive minutes, then add two crushed, peeled tomatoes and twelve trimmed fresh okras cut in quarter of an inch pieces. Open and thoroughly drain on a sieve a third of a pint corn, add to the soup with one teaspoon freshly chopped parsley and a bean finely chopped garlic, mix well and let boil for fifty minutes longer. Remove fowl and keep for further use, skim fat from soup, pour into a soup tureen and serve very hot.