Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts of cold water
- one pound lean veal in dice
- two tablespoonfuls finely chopped bacon
- one cup hot water
- one slice onion
- two tablespoonfuls corn starch
- one-half teaspoonfuls salt
- one-fourth teaspoonful pepper
- one tablespoonful flour
- two tablespoonfuls butter
- one pint hot stock
- one-half cups hot stock
- one cup of cream
- a spoonful of whipped cream on top
- one bay leaf
- two eggs beaten
- pepper
- bay leaf
Directions
Slice all of best light and dark meat from cold roast fowl, leaving only wings and carcass, with skin removed from meat as well. Break bones, put them into the soup' kettle with two quarts of cold water and the uncooked neck and wings, scalded and cleaned. Cut one pound lean veal in dice, dust with flour and pepper, and brown in two tablespoonfuls finely chopped bacon, add one cup hot water, simmer for a few minutes, cool, and pour into the soup kettle. Cook slowly for one hour then add one bay leaf, one slice onion, on stalk celery; cook half an hour longer, strain and cool. Remove fat, cook, and reduce stock one-fourth. Mix together in a saucepan two tablespoonfuls corn starch, one and one-half teaspoonfuls salt, one-fourth teaspoonful pepper, one tablespoonful flour, and two tablespoonfuls butter. Acid gradually one pint hot stock and cook until smoothly thickened, then add one and one-half cups hot stock, mix well and add yolks of two eggs beaten and diluted with one cup of cream. Do not boil after egg is added, but keep hot until egg has thickened. Serve in bouillon cups, with or without a spoonful of whipped cream on top of each.