Chicken Bisque Recipe
Cover the joints of a fowl with cold water, using a quart for each pound. Add a large minced onion and 3 stalks of finely minced celery. Place a cover on the saucepan, and cook slowly until the flesh will slip from the bones. Put all aside to cool. When cold, skim, remove the bones and meat, and chop fine.
While the soup is heating, turn a cupful of milk into another saucepan, to which a pinch of soda has been added. Thicken the milk with a tablespoonful of butter rubbed into a teaspoonful of flour, and add a tablespoonful of minced parsley.
After the soup has boiled for a few minutes, stir into it the chopped chicken and a cupful of soaked cracker crumbs. Boil one minute, then beat in the milk
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