Chicken Soup, Yellow and Very Rich

Ingredients

• 2 pounds of veal
• 1 pound of either beef or lamb
• 1 small chicken, cut up
• 3 quarts of water
• 1 leek or two onions
• 1 large carrot or two small carrots
• 2 tbsp. of salt
• 1 tbsp. of pepper
• 1 tbsp. of butter worked in flour
• Sprigs of parsley OR 1 egg

Directions

1. Take two pounds of veal, half as much beef or lamb, and one small chicken cut up; boil them in three quarts of water.
2. Skim off all the scum as it rises.
3. Slice a leek or two onions.
4. Grate a large carrot or two small ones.
5. Put all these to the soup.
6. Add two tablespoonfuls of salt and one of pepper.
7. Let it boil gently for two hours.
8. Add a spoonful of butter worked in flour.
9. Cover this for fifteen minutes, and serve in a covered pot.

Chicken

1. Take the chicken into a deep dish, put over it butter, pepper, and sprigs of parsley.

OR

1. You may chop the chicken up.
2. Season with pepper, salt, butter, and an egg.
3. Form into balls.
4. Roll them in flour, and drop them in a few minutes before serving.

Source — La Cuisine Creole
Prepared by Bryce Ditto
Louisiana Anthology
September 30, 2021