 |
|
 |
|
|
|
|
 |
|
|
The
many restaurants in the Belgian Village range from the 1500-seat
Rathskeller, where an orchestra plays, to the intimate Rugbyman de
Bruxelles with its Renaissance Flemish furniture.*
WATERZOOÏE
Belgian
Chicken Soup-Stew**
5 to 6
pound capon, disjointed
4 tablespoons butter
5 cups fresh or canned chicken broth
1 onion
1 carrot
4 leeks
4 stalks celery
2 cloves
1/4 teaspoon thyme
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
4 egg yolks
1/4 cup heavy cream
3 tablespoons minced parsley
1 lemon, thinly sliced
Wash
and dry the chicken pieces. Melt the butter in a skillet;
lightly
brown the chicken pieces in it. Transfer to a casserole or
saucepan; add the broth, vegetables, and seasonings. Bring to
a
boil, cover loosely and cook over low heat 45 minutes or until the
chicken is tender. Remove the chicken and discard the skin
and
bones. Strain the stock.
Beat the egg yolks and cream in a
bowl. Gradually add a little of the hot soup stock, stirring
steadily to prevent curdling. Return to balance of soup; add
the
parsley, lemon slices, and chicken. Heat stirring steadily,
but
do not let boil. Serve directly from the casserole or pour
into a
tureen.
4 to 6 Servings, as a main course.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book
(c.1964 Time Inc.) |
|
|
|
|
|
 |
TIKITACKETT.INFO/WORLDSFAIR
is an unofficial New York World's Fair 1964/65 fan site and is in no
way affiliated with any single organization or group representing the
Fair's legacy.
Some parts of this website may feature Copyrighted
material which belongs to others. In these cases, appropriate
recognition is given whenever possible.
No
parts of this site are to be reproduced without permission.
Peace Through Understanding
MADE IN THE U.S.A.
|
|
