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What You Need:
(Serving Size: 8 to 10)
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5-pound stewing fowl, cut into 8 pieces
The fowl giblets
1 pound lean beef chuck or shin
1 veal shank, sawed into l-inch pieces
4 quarts water
3 cups coarsely chopped onions
3 medium-sized celery stalks, trimmed and coarsely chopped
2 medium-sized leeks, white part only, trimmed, thoroughly washed to remove any sand, and coarsely chopped
2 medium-sized carrots, scraped and coarsely chopped
2 teaspoons salt
4 egg yolks
1 cup heavy cream
1 to 2 tablespoons strained fresh lemon juice
1/8 teaspoon white pepper
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Translate this recipe:
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| How To Cook: |
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1. Combine the fowls giblets, beef, veal shank and water in a heavy 8-to 10- quart pot. Bring to a boil over high heat, skimming off the scum and foam as they rise to the surface.
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2. Add the onions, celery, leeks, carrots and salt, then reduce the heat to low and simmer partially covered for about 2½ hours. When the bird is tender, lift the pieces out of the stock with tongs and place them on a plate.
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3. Discard the veal bones and giblets and set the beef aside for anpther use. With a small knife, remove and discard the skin and bones from the fowl and cut the meat into strips about 2 inches long and 1 inch wide.
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4. Strain the entire contents of the pot through a fine sieve set over a heavy 5- to 6-quart casserole, pressing down hard on the vegetables with the back of a spoon before discarding them.
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2. Let the liquid rest for a few minutes, then with a large spoon skim off and discard as much fat as possible from the surface.
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5. Boil briskly, uncovered, over high heat until the soup has cooked down to about 10 cups, then reduce the heat to low. When the soup is barely simmering, beat the egg yolks and cream together with a whisk or fork and pour it into the soup in a thin stream, stirring all the while.
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6. Add the strips of chicken and continue to stir until the waterzooi thickens slightly and the chicken is heated through. Do not allow the soup to come anywhere near a boil or it will curdle.
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7. Add 1 tablespoon of the lemon juice and the white pepper, taste for seasoning, and add the remaining lemon juice if you prefer the soup somewhat tart. Serve at once from a heated tureen or in deep individual soup plates.
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