CI
Baron de Cartier
(Ambassador to the United States from Belgium)
WATERZOIE DE VOLAILLE
Without doubt the most popular national dish of Belgium is Waterzoie de Volaille—a most delectable and satisfying soup of chicken. In Brussels the dish reaches perfection under the magic of the chef of the famous restaurant the “Filet de Sole,” known to amateurs of good cooking in almost every country of Europe.
I am going to tell you how they do it at the “Filet de Sole.” First of course you will secure a fine young fowl—chicken—and, after it has been perfectly cleaned and dressed, you will rub it well with a piece of lemon. Now cut it up as you would for frying.
Next prepare the casserole or vessel in which the soup will be made by generously buttering the sides and bottom. Over the bottom of the vessel place a bed of fine julienne composed of one third of fine white celery (remove all fibers or “strings”) one-third of the white part of leek and one-third of white onion. To this add a bouquet composed of a half leaf of laurel, a soupçon of thyme enclosed in a few roots of parsley, the roots having been well scraped and washed.
Upon this bed place the pieces of chicken and over the whole pour a little more than a quart of dry white wine and veal broth—one third broth and two thirds wine. Water may be used instead of the broth but the latter is preferable. Season with kitchen salt, freshly ground white pepper and a pinch of clove.
Bring the mixture to the boiling point and allow it to simmer and steam under a tight cover for at least thirty-five minutes.
Take out the bouquet and pass the roots through a metal strainer. The extract is to be added to the soup. Now add a large pinch of bread crumbs.