Fancy Carcass Soup
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INGREDIENTS Carcass of turkey, 2 chickens, or 2 ducks
2 large onions
2 large carrots
3 celery stalks
2 tablespoons parsley
2 bay leaves
Salt and pepper, to taste
1-1/2 pounds cooked asparagus
1/2 pound mushrooms
2 ounces butter
6 sprigs parsley
8 sprigs watercress
1/2 cup sherryHeat 3 quarts water and simmer for about 2 hours the carcass of 1 turkey, or 2 ducks, or 2 chickens with 2 large quartered onions, 2 large carrots cut into pieces, 3 stalks cut celery, 2 tablespoons coarsley chopped parsley, 2 bay leaves, and salt and pepper, to taste. Prepare this a day before the soup is to be served. Strain into bowl. When at room temperature, place in refrigerator overnight.
Skim off fat and reheat soup. To reheated soup add; 1-1/2 pounds cooked asparagus, cut into small pieces, 1/2 pound mushmooms that have been simmered in 2 ounces butter (include the butter), 6 sprigs parsley, 8 sprigs watercress cut with kitchen shears. Heat to boiling point. Just before serving, stir in 1/2 cup sherry.
Makes 8 servings
NOTE: This is a glamorous way in which to serve left-over carcasses of turkey, chicken, or duck. Asparagus is not necessarily the only vegetable that may be used. Fresh spring peas or finely cut string beans also make an attractive addition. The vegetables need not be freshly cooked. Any little dish of left-over vegetables may be sucessfully used.