Gleasants French Chicken Soup Dumpling 1962 Recipes

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GLISSANT (QUEBEC DUMPLINGS)



Glissant (Quebec Dumplings) image

Make and share this Glissant (Quebec Dumplings) recipe from Food.com.

Provided by Nat Da Brat

Categories     Healthy

Time 47m

Yield 8 serving(s)

Number Of Ingredients 4

3 eggs, beaten
2 cups flour
3/4 cup milk
salt and pepper

Steps:

  • Beat the eggs very well.
  • add eggs and milk to flour and mix by hand.
  • Drop by the spoonful on top of soup.
  • Cover on medium for 1/2 hour to 45 minutes. Do not open the lid!

Nutrition Facts : Calories 155.2, Fat 2.9, SaturatedFat 1.2, Cholesterol 73, Sodium 38.5, Carbohydrate 25.1, Fiber 0.8, Sugar 0.1, Protein 6.3

CHICKEN AND SLIDERS



Chicken and Sliders image

This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!

Provided by Sharon Howard

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h

Yield 6

Number Of Ingredients 7

3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste
1 egg
4 cups all-purpose flour

Steps:

  • Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
  • When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
  • To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
  • Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g

GLEASANTS FRENCH CHICKEN SOUP DUMPLING 1962



Gleasants French Chicken Soup Dumpling 1962 image

When growing up I used to eat a nice homemade chicken soup at my girlfriends house. In it was a 2 inch square flat dumpling instead of our fulffy dumplings that my mom made in our stews. This is my friends recipe.

Provided by andypandy

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon salt
1 pinch nutmeg (optional)
1/8 teaspoon white pepper
2 teaspoons baking powder
1 tablespoon melted butter
water or milk

Steps:

  • Melt the butter, add the flour, salt, pepper and a dash of nutmeg. Add enough of the cold water to bring to a soft but non sticky dough. Do not knead the dough, just bring together.
  • Roll out really thin on a floured board and cut into 2 inch squares.
  • Drop into boiling soup broth or a thin stew and replace lid on pot. Cook at least twenty minutes.

Nutrition Facts : Calories 254.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 784.6, Carbohydrate 48.3, Fiber 1.7, Sugar 0.2, Protein 6.5

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