Bouillon Blanc (White Soup)

Ingredients

• Two knuckles of veal
• Several veal bones
• One chicken
• Four quarts of water
• Salt
• A large carrot
• A white turnip
• Celery
• Two shallots
• Parsley

Directions

1. Place the two knuckles of veal, the veal bones, and the chicken into the soup pot.
2. Pour four quarts of water over the ingredients and salt slightly.
3. Allow soup to come to a boil and then position the pot in a way that it stops boiling and simmers. If possible, allow it to boil on one side.
4. After thirty minutes, add a large carrot, a small piece of white turnip, a piece of celery, two shallots, and a tiny bunch of parsley.
5. Cook until the meat falls off the bones and is boiled to rags.
6. Strain the bouillon first through a fine sieve followed by a cloth and then allow to cool.

Source — The Unrivalled Cook-Book
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023