Potage a la Heine

Ingredients

• Boil a large fowl
• in three quarts of water
• a teacupful of rice
• a slice of carrot
• one of turnip
• a small piece of celery
• and an onion
• two large table-spoonfuls of butter
• a table-spoonful of flour
• one and a half table-spoonfuls of salt
• a fourth of a teaspoonful of pepper
• a pint of cream

Method

1. 1

   Boil the fowl until tender, skim off the fat, and add rice and the cooked vegetables.

2. 2

   Skim the butter from the vegetables, stir in flour, and cook until smooth.

3. 3

   Add this mixture, along with spices, and cook slowly for two hours.

4. 4

   Chop and pound the fowl's breast finely, rub the soup through a sieve, add the pounded breast, and strain again.

5. 5

   Return to the fire, add cream, boil once, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 35. The excerpt below is the record exactly as published.

two large table-spoonfuls of butter, two of flour, salt, pepper. Put the giblets on to boil in the two quarts of water, and boil gently until reduced to one quart (it will take about 94 MISS PARLOA'S NEW COOK BOOK. two hours) ; then take out the giblets. Cut all the hard, tough parts from the gizzards, and put hearts, livers and gizzards together and chop rather coarse. Return them to the liquor in which they were boiled, and add the quart of stock. Have the vegetables cut fine, and fry them in the butter until they are very tender (about fifteen minutes) , but be careful they do not burn ; then add the dry flour to them and stir until the flour browns. Turn this mixture into the soup, and season with pepper and salt. Cook gently half an hour and serve with toasted bread. If the chicken bones are used, put them on to boil in three quarts of water, and boil the giblets with them. When you take out the giblets, strain the stock through a sieve and return to the pot ; then proceed as before. Potage a la Heine. Boil a large fowl in three quarts of water until tender (the water should never more than bubble) . Skim off the fat, and add a teacupful of rice, and, also, a slice of carrot, one of turnip, a small piece of celery and an onion, which have been cooked slowly for fifteen minutes in two large table- spoonfuls of butter. Skim this butter carefully from the vegetables, and into the pan in which it is, stir a table-spoon- ful of flour. Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and four whole cloves. Cook all together slowly for two hours. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve ; add the pounded breast and again rub the whole through the sieve. Put back on the fire and add one and a half table-spoonfuls of salt, a fourth of a teaspoonful of pepper and a pint of cream, which has come just to a boil. Boil up once and serve. This is a delicious soup. Tomato Soup. One quart can of tomato, two heaping table-spoonfuls SOUPS. 95 of flour, one of butter, one teaspoonful of salt, one of sugar, a pint of hot water. Let tomato and water come to a boil. Rub flour, butter and a table -spoonful of tomato together. Stir into boiling mixture, add seasoning, boil all together fifteen minutes, rub through a sieve, and serve with toasted bread. This bread should first be cut in thin slices ; should be buttered, cut into little squares, placed in a pan, buttered side up, and browned in a quick oven. Mock Bisque Soup. A quart can of tomato, three pints of milk, a large table-spoonful of flour

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