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.
At this point you will turn the soup into a large tureen and quickly
add the rapidly beaten yolks of four eggs, two wine glasses of extra
thick cream and a few thimblefuls of fine butter.
Complete the liaison by adding the pieces of chicken and, with a final
sprinkle of chopped parsley, the Waterzoie is ready for the table and
for your delectation.