Potage a la Reine

Ingredients

• three young chickens
• two large fowls
• five pints of good, nicely flavored veal stock
• a teacupful of finely grated bread-crumbs
• from a pint to a pint and a half of boiling cream
• Yz lb. of lean ham cut up small
• a small carrot
• a small onion
• a head of celery
• a large blade of mace
• a bunch of parsley
• a dozen white peppercorns
• salt
• cayenne

Method

1. 1

   Skin and wash the chickens, boil in veal stock for an hour.

2. 2

   Pick off the white meat, simmer the bodies for another hour and a half.

3. 3

   Season the broth, cool, and remove fat.

4. 4

   Pound the white flesh to a paste, mix with bread-crumbs and stock, sieve, add remaining stock, and heat.

5. 5

   Stir in boiling cream and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 419. The excerpt below is the record exactly as published.

Potage a la Reine. — This is a deli- cate white soup. Skin and wash carefully three young chickens or two large fowls, and boil them in five pints of good, nicely flavored veal stock for about an hour. Lift them out, pick off all the white meat, put the bodies of the fowls again into the stewpan, and let them simmer an hour and a half longer. Season the broth with salt and cayenne, and when it is sufficiently simmered pour it out, let it cool, and thoroughly take off the fat which rises to the surface. Pound the white flesh of the birds to a perfectly smooth paste, and with it a teacupful of finely grated bread-crumbs. Mix gradually with this paste a small quantity of the boiling stock, and press it through a fine hair sieve. Add the rest of the stock, and stir the whole over a gen- tle fire in a clean saucepan tmtil it boils. Add from a pint to a pint and a half of boiling cream. Serve very hot. If liked, the cream may be slightly flavored with almonds. If veal broth is not at hand, a little may be made as follows : Buy a knuckle of veal from which nearly all the meat has been cut off. Break it into small pieces, and put it into a stew- pan with Yz lb. of lean ham cut up small — or a ham-bone — a small car- rot, a small onion, a head of celery, a large blade of mace, a bunch of pars- ley, and a dozen white peppercorns

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