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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a very old recipe from the 1930's. Do not substitute margarine for the butter. Ingredients:
1/4 cup butter |
1/4 cup sliced onion |
1/4 cup sliced carrots |
1/4 cup chopped celery |
1/4 cup chopped green bell pepper |
1 apple - peeled, cored and sliced |
1 cup chopped chicken breast meat |
1/4 cup all-purpose flour |
1 teaspoon curry powder |
1/4 teaspoon chopped fresh mace |
4 whole cloves |
1 tablespoon chopped fresh parsley |
1 cup stewed tomatoes |
salt and pepper to taste |
1 cup cooked white rice |
5 cups beef stock |
Directions:
1. Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
3. Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. Add rice and boiling white stock. Serve.
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