Cream of Chicken Reine Margot

Ingredients

• Boil a medium-sized fowl
• obtain about two quarts of stock
• Boil about one-third of a cup of rice
• half of the breast of the cooked fowl
• two dozen peeled Jordan almonds
• one cup of good cream
• Season to taste

Method

1. 1

   Boil fowl until tender.

2. 2

   Boil rice in chicken stock.

3. 3

   Pound fowl breast, rice, and almonds to a pulp, rub through a sieve, and return to saucepan.

4. 4

   Use remaining stock to adjust thickness.

5. 5

   Heat, add cream and diced fowl, and season.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 7. The excerpt below is the record exactly as published.

CREAM OF CHICKEN REINE MARGOT ^ Boil a medium-sized fowl until it is tender, so as to obtain about two quarts of stock. Boil about one-third of a cup of rice in some of the chicken stock. Then take one-half of the breast of the cooked fowl, free from bones, skin, and fat, the cooked rice, and two dozen peeled Jordan almonds; pound the whole to a pulp in a mortar, and then rub through a sieve. Put back into the saucepan, and use the rest of the chicken broth to bring it to the thickness desired. Heat well, but do not let it boil. Lastly, before serving, add to it one cup of good cream and the other half of the breast of the fowl cut into small dice. Season to taste

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