Cream Of Chicken With Quenelles

Roux made and moistened with poultry stock, boiled up and skimmed, then is worked into it a liaison of egg yolks and cream; seasoned with salt and red pepper, then strained into another saucepan, containing flowerets of cooked cauliflower balls of cooked carrot, pieces of chicken meat, and some poached quenelles of chicken forcemeat, half of them to be colored green.

Puree Of Chicken With Tomatoed Quenelles

A puree of chicken soup strained into another saucepan containing poached quenelles that have had a stiff tomato puree worked into the forcemeat; seasoned and served.

Chicken Soup With Rice And Leeks

Poultry stock slightly thickened with roux, plenty of shredded leeks boiled in it with some rice; when done and seasoned, pieces of chicken meat added. (The Scotch call this soup "COCK-A-LEEKIE").

Creole Style Chicken Soup

Raw chicken meat cut into small pieces and fried with minced onions in olive oil, then little flour added, stirred, moistened with consomme, boiled up and skimmed, then is added shred lean ham and green peppers, simmered for half an hour, then raw peeled and sliced tomatoes together with well washed rice and a bunch of soup herbs is simmered in it till done.

Portuguese Style Chicken Soup

Raw chicken meat cut small together with minced onions fried in butter, flour added and stirred, moistened with poultry stock, boiled up and skimmed, then is added a Julienne of vegetables and a little well washed rice, simmered till done, seasoned and served.

Southern Style Chicken Soup

Raw chicken meat cut small, minced onions, shredded green peppers all fried together with butter, little flour then added and stirred, moistened with poultry stock, seasoned lightly with curry powder, salt and red pepper, boiled up and skimmed, then is added equal quantities of lima beans and sugar corn together with half their bulk of okras; simmered till done.

Turkish Style Chicken Soup

Shredded raw chicken meat, ham and green peppers with sliced onions fried together with butter, little flour added and stirred, moistened with consomme, boiled up and skimmed, seasoned with salt, red pepper and a dash of curry powder, then is added washed rice and tomato puree equaling half the bulk of the stock; when rice is done, served.

English Style Chicken Soup

Roux made, moistened with poultry stock, boiled up and skimmed, then is added a liaison of egg yolks and cream, when thickened, strained into a tureen containing squares of cooked chicken meat and chopped chervil, seasoned and served.

Chicken Soup With Peas Puree

Fresh green peas boiled with a bunch of green mint in chicken stock, thickened lightly with roux, mint then removed, and the soup rubbed through a fine sieve, boiled up again and skimmed, seasoned, then strained into a tureen containing chopped chervil and shred lettuce.