today I offer you some soups. Personally I belong to those who don’t regard soups as substantial meals, however if you like this kind of dish, here is a fresh 17th century look!
Broth for White Soups
Boil some pieces of round & shank, together with other parts of beef, pour out the juice & the broth, straining stock. Reput pieces of meat in the pot, make them well-cooked, pour the broth out again. Keep both hot. The first (the juice) you will need to cook capons, turkeys, chickens, quails, veal & other stuffed pieces you wished to be served with white broth.
Take a capon or some veal cooked in broth to stuff pigeons for bisques; besides you can use this broth for Soups à la Reine & à la Roiale. And you will need the meat broth for coulis for various kinds of stuffed meats: turkeys & chicken, veal shins & other pieces that must be blanched.
The second broth that you will get from your big pot will fit to fill your brown soups: for example, those that are made from ducks, teals, ramie, larks, pheasants, thrushes, turnip, cabbage, etc. Join white & brown broths together. They are perfect for entrées & to cook peeled champignons. In this case you pour out the substance, that will fit for coulis for all your soups, entrées & entremets.
Chicken Water/Eau de Poulet (Medicine)
Boil two or three chickens in a pot, filled with water. Boil them for a bit more than about 2 hours. When they are cooked, strain stock. You can add some anchusa, borage, chicory & other refreshing herbs in accordance with personal needs & medical prescriptions. This water depurates & refreshes well.
Broccolis are sprouts of cabbage. Clean them well & put them in fresh water; make them blanch. Then put them in another pot, add some coulis & garnish with broccolis.
Blanch cucumbers, make them cook in a good cream broth with one onion (erase the core before cooking), some roots & herbs. Add some lard & garnish with capers. You can also stuff them with herbs or with fish & garnish with sprouts of asparagus in accordance with the season.
Bon Appétit! 🙂 🙂 🙂
Vive le Roy!
PS. The original recipes you may find in books of Esteemed le Sieur Massailot.