A la Reine Purée Soup

Ingredients

• a young turkey or two nice chickens
• three quarts of white broth
• a pint of Blanquette sauce
• half a pint of white broth
• salt to taste
• pepper to taste
• three spoonfuls of well-cooked rice or croiitons fried in butter

Method

1. 1

   Boil turkey or chickens in broth, remove fat, mince meat, and pound.

2. 2

   Mix with Blanquette sauce and broth, pass through a sieve, boil, season, and serve with rice or croutons.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 17. The excerpt below is the record exactly as published.

salt to taste, with a little grated nutmeg ; and after a few minutes' boiling pour it into a soup-tureen in which the other half of the chesnuts, as well as the ham cut in small dice, have already been deposited, and serve with a few croiitons fried in butter on a plate apart. 52. LENTIL PUR^E SOUP. Put two pounds of properly soaked lentils into a stewpan, two tablespoonfuls of salt, a small carrot, one onion, one head of celery, two leeks, and two quarts of water; boil gently till the lentils are done, gradually adding during the boiling three gills of cold water to swell the lentils and accelerate their cooking ; then strain the water through a colander ; take the vegetables out and pass the lentils only through a sieve, by rubbing in the usual way with a wooden spoon; moisten now and then with a little hot broth to facilitate the passing of the puree. When this is done, return it to the stewpan; stir well in pouring gradually three pints of boiling broth ; let simmer for about twenty minutes, giving it an occasional stir to prevent burning ; then skim, add salt and pepper to taste, and serve with crodtons fried in butter. This soup can also be made "maigre" by using the water 38 PRACTICAL HOUSEHOLD COOKERY. in which the lentils were cooked, instead of broth, and by adding two ounces of butter before serving. 58. WHITE HARICOT BEANS PUR^E SOUP. Prepare this pur6e in the same manner as the lentils or green peas ; but take care not to cook the beans too much, and before pouring the purde into the soup-tureen melt an ounce of fresh butter with it, and serve with small crodtons. 54w HODENA SOUP. Blanch one pound of spinach ; dry, shred, and fry it in a stewpan with an ounce of fresh butter; salt to taste, and stir till nicely glazed ; then let it get cold ; after which, add two eggs and a little grated nutmeg, well beaten to- gether ; pour the lot into a quart of boiling broth ; cover the stewpan with a hot lid, put a shovelful of embci*s on the top of it, and draw by the side of the fire for a few minutes, during which time the eggs will form a kind of smooth crust at the top of the broth ; then pour it into a soup-tureen with croiitons fried in butter, and serve. 55. TRIPE SOUP HILANAISE. Put two pounds of cooked calfs tripe in a saucepan, with three quarts of boiling water ; simmer for ten minutes, and immerse it in cold water ; after a few minutes drain and wipe it with a cloth, then shred it an inch and a half long by a quarter of an inch thick. Meanwhile put in a stewpan one ounce and a half of butter, with the same quantity of fat bacon cut in small dice, and fry a shred onion to a nice brown colour with it ; then add the shred tripe and fry five minutes longer; after which moisten PRACTICAL HOUSEHOLD COOKERY. 39 with three pints of broth ; simmer gently for two hours ) then add a few sprigs of parsley, half a head of celery, a carrot slit in four, and two leaves of sage, all tied together; simmer again for another hour; then skim off the fat, throw away the bouquet, season with salt and pepper ; pour it into a soup-tureen, and serve with croutons and grated cheese on a plate apart. 56. SOUP A LA ROMAINE. Melt three ounces of fresh beef marrow in a small stewpan and pass it through a fine strainer into a basin : break two eggs, beat and mix well with the marrow ; then add five ounces of bread crumbs which must have soaked in a pint of broth for at least half an hour ; season with salt and grated nutmeg to taste ; mix the lot well together, and pour it in a stewpan on the fire to simmer tUl dry, taking care to 'stir it the while ; then sprinkle two table- spoonfuls of flour and one of grated cheese ; stir and mix well for two minutes longer, then turn it over on a dish and let it cool ; when cold, turn the compound into small balls, hazelnut size, put them in a quart of boiling broth to poach five minutes ; then pour the contents into a soup- tureen and serve. Note. — Butter can be substituted for marrow. 57. SOUP A LA VENITIENNE. Put in a stewpan the yolks of six eggs with a few drops of lemon juice, and add gradually a quart of cold broth over it, beating the contents meanwhile vnt\\ a whisk ; then let it boil, giving it an occasional stir, and when near ebullition season with salt and pepper ; pour it into a soup-tureen with a few slices of bread, and serve. 40 PRACTICAL HOUSEHOLD COOKERY. 58. LOMBARDO SOUP. Take half a pound of chicken stuffing (see Stuffing), divide it into three equal parts, flatten each surface with a knife and lay smooth on each separate part, first, two tahlepoonfuls of Bechamel sauce ; second, four tablespoon- fuls of green peas pur6e; and on the third, two table- spoonfuls of crayfish or lobster butter, previously mixed with the yolk of an egg well whisked, having by this means three different colours, white, green, and yellow. Meanwhile have three pints of good broth in a stewpan boiling and with a teaspoon fonn the three compounds in as many little quenelles as there will be teaspoon- fnls; throw them in the boiling broth to poach five minutes by a slow ebullition, then pour into a soup- tureen which already contains two dozen asparagus-points and three tablespoonfuls of green peas separately cooked in salt water, as well as three spoonfuls of croutons fried in crayfish or lobster butter, the tails of about a dozen crayfish, or the tail of half a small lobster cut in very small dice, a gill of sherry ; and serve. 59. ROSSINI SOUP. Clean and dress four quails and cook them in a stewpan with a pint of game broth, or better still, game gravy ; let them get cold in their own liquor ; after which, bone and cut them in small fillets, put them in a soup-tureen with a shred carrot and a few chickens' kidneys previously fried and browned in butter, as well as half a dozen button champignons and same number of truffles cut in the shape of small olives. Meanwhile have a little game forcemeat (No. 273) diluted with a quart of boiling broth ready, pour it into the soup-tureen, properly seasoned, and serve. PRACTICAL HOUSEHOLD COOKERY. 41 60. EGO SOUP. Wbisk eight eggs and mix it well with a pint of cold broth ; then put the liquor into a bain-marie * on a good fire ; boil till the eggs are hard ; then take the compound out with a spoon, and place it in a soup-tureen in which some slices of bread are already soaking in a quart of boiling broth nicely coloured, and serve. 61. A LA REINE PUR£E SOUP. Boil a young turkey or two nice chickens in three quarts of white broth ; when well cooked skim and remove the fat from the birds ; cut all the meat off from the bones and sinews, mince and pound it well in a mortar ; put the pur6e in a stewpan with a pint of Blanquette sauce (No 178), dilute the contents with half a pint of white broth, and pass it through a fine sieve into the stewpan again; 1x)l1, and stir. Add a pint of Blanquette sauce if too thin, or white stock if too thick. Season with salt and pepper, mix well together by stirring with a wooden spoon on the fire, let simmer for five or six minutes, then pour it into a soup-tureen with or without three spoonfuls of well-cooked rice or croiitons fried in butter

Cook this with the app: pantry check, scaling, and the assistant.