Chicken Broth With Custards

Good poultry stock seasoned, then lightly thickened with corn starch, strained into a tureen containing a macedoine of vegetables and shapes of custard made by taking twelve yolks of eggs and a pint of cold chicken broth seasoned with salt and red pepper, thoroughly mixed without beating, then poured into buttered pans, steamed till set, cut into shapes when cold.

Chicken Broth With Asparagus Tips

Same as the preceding, using the shapes of custards but substituting asparagus tips for the macedoine of vegetables.

Chicken Broth With Spring Vegetables

Strong poultry stock thickened very lightly with corn starch, seasoned, boiled up and skimmed, then further thickened with young tender carrots, turnips, green onions, leeks and green cabbage all cut into small dice-boiled in the stock with a handful of rice til1 done, then is added squares of chicken meat; seasoned and served.

Chicken Broth With Artichokes

Strong poultry stock thickened lightly with corn starch, seasoned, boiled up and skimmed, then further thickened with a liaison of egg yolks and cream, strained into a tureen with chicken meat and diced artichokes.

Chicken Broth With Poached Egg

Same as "Chicken Broth with Custards" but substituting a soft poached egg for each plate.

Chicken Broth With Sorrel

Strong poultry stock thickened with a liaison of egg yolks and cream, seasoned, strained into a tureen containing boiled vermicelli and stewed sorrel.

Chicken Soup With Noodles

Strong poultry stock thickened with flour and butter, seasoned with salt, red pepper and nutmeg, straining it afterwards into a tureen containing boiled noodles, chopped chervil and pieces of chicken meat.

Chicken Broth With Onions

Thickened poultry stock seasoned, then strained into a tureen containing very small boiled onions and green peas.