Home › The World's Kitchen › Potage Bresilien with Cherries

Potage Bresilien with Cherries

Crack, remove and carefully peel thirty Brazil nuts. Pound in a mortar to a fine pulp, transfer to a large saucepan with six finely chopped shallots, two branches parsley, one branch chervil, three branches sliced crisp white celery and one pound very clean raw chicken bones; moisten with two quarts white broth and one quart milk; season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Place on fire and gently boil one hour, remove, press soup through a sieve into a basin, then through a Chinese strainer into another saucepan.

Remove stems and stones from a pint fresh, ripe cherries, add them to the soup with half gill good sherry, a half pint milk, and boil forty minutes more. Dilute one egg yolk with a half gill cream, add to soup with a half ounce good fresh butter, mix while heating for five minutes but do not allow to boil, remove, pour into a soup tureen and serve.