Potage a la Reine

Ingredients

• the yolks of 3 hard-boiled eggs
• 1/2 cup cracker crumbs
• 1/2 cup milk
• the whites
• 1 cup of chicken meat, chopped very fine
• 1 qt. of chicken stock
• season to taste
• 1 pt. of cream

Method

1. 1

   Mix yolks, cracker crumbs, and milk until smooth; add whites and chicken meat pressed through a colander.

2. 2

   Add chicken stock and season.

3. 3

   Lastly, add cream and serve as soon as hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 135. The excerpt below is the record exactly as published.

season to taste with pepper and salt, and serve. —Mrs. E .G. Harris, Winnetka, 111. PEPPER POT.— Boil tripe the day before you wish to make soup. To 1 qt. of tripe, cut into small dice, add 1 qt. of sliced raw potatoes, and 1 chopped onion. To this add 2 qts. of water, or chicken stock is 'better Boil until potatoes are done. A few min- utes before you are ready to serve, add dumplings and Worcester- shire sauce, to taste. — Mrs. Roy Allen, Plain View, 111. DUMPLINGS.— Mix with a tablespoon 1 pt. of flour, a little salt, and 1 heaping spoon of baking powder, mixed with sweet milk. Do not make too stiff; drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. — Mrs. Roy Allen, Plain View, 111. POTATO SOUP.— Steam 6 large potatoes and rub through a strainer when tender. Boil 2 qts. of milk, to which a little onion has been added. Take out the onion and add milk, gradually, to the potatoes. Put all back in the pan, and bring to a boil again. Melt Ij^ oz. of butter in another pan, rub in 4 tablespoons of flour, and seasoning to taste. Add to the soup and strain, if lumpy. Add a little more butter, and sprinkle chopped parsley on top. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I. — Cook 3 potatoes until soft, mash thoroughly. Scald 1 qt. of milk with 2 slices of onion, remove onion, add to the potatoes, and thicken with 2 tablespoons of flour; season to taste; add 3 tablespoons of butter and a teaspoon of chopped parsley. Serve at once. — Mrs. Ed. Barton, Plain View, 111. VARIATION II. — Boil 3 sliced, medium-sized potatoes until they can be rubbed through a colander; add 1 cup cream to the potato water; add the potatoes, and rub 1 egg into a pt. of flour, forming tiny balls; sprinkle these into the boiling soup; season, and add butter and parsley to taste. — Mrs. Roger Baker, 1334 Otto Blvd., Chicago Heights, 111. VARIATION III.— Boil 5 me4ium-sized potatoes, put them through a colander, add Ij^ cups milk, a lump of butter the size of an egg, pepper and salt; beat 10 minutes; add 1 qt. of milk, warmed; let come to a boil and add parsley, chopped fine. Serve immediately. — Mrs. Conklin, 514 N. 5th Ave., Maywood, 111. ^ 202 SOUP CREAM OF POTATO SOUP.— Put lYi cups of mashed po- tatoes into the top of a double boiler; add 2 cups of boiling milk and 1 teaspoon of grated onion; as soon as it toils add 2 cups of boiling water, 1 teaspoon of salt, yi teaspoon white pepper, 1 table- spoon each of butter and flour, which have .been rubbed together. Stir until creamy, add 1 tablespoon of chopped parsley and dust with a little paprika. Serve with croutons. — Mrs. Clark Mason, Bensen, 111. ^ GERMAN POTATO SOUP.— Cook 1 leek and 4 or 5 potatoes in a qt. of water. Pour off the water and mash the potatoes and leek, return the water and set on the stove again. Put a table- spoon of water in a spider and add a chopped onion; simmer until the onion is done, but not brown; add a few cracker crumbs and brown it nicely; add \]^ cups milk, season, and add to the soup. This is almost equal to oyster stew. — Mrs. Robt. McLelland, Wheeling, 111. IOWA POTATO SOUP.— Boil 1 doz. small, peeled potatoes in 1 qt. of water until done; mash and pour all through colander'; add 1 qt. of sweet milk and 1 pt. of beef broth; butter size of an tg^', season with salt and pepper. — Mrs. C. J. Jeffries, Winnetka, 111. POTATO AND CELERY SOUP.— Boil 6 medium-sized pota. toes in 3 pts. of water, with as much as celery as desired. When tender, put them through a strainer, add 1 pt. of sweet cream or milk, salt, pepper and butter to taste. Serve hot. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. POTATO SOUP WITH MEAT DUMPLINGS.— 3 large pared potatoes brought to boil and water poured off. Put into 2 qts. of water and a little butter or same quantity of stock. Brown 1 large onion, cut into cubes and fried with 2 tablespoons of flour in drippings until rich brown, add to soup; season to taste. For dumplings take J/2 lb. Hamburg steak, butter size of tgg, rubbed to cream, yolks of 2 eggs, J^ cup soaked and squeezed bread, a little salt, and stiffly beaten white of 1 tgg. Mix very thoroughly and drop with tablespoon into boiling soup about 10 or IS minutes before serving. — Mrs. Elizabeth Cullis, 418 S. 20th Ave., Maywood, 111. COOK COUNTY COOK BOOK 203 SWEET POTATO SOUP.— Let onion, chopped fine, simmer in 1 tablespoon of butter, add 5^2 tablespoon of flour. To this add a pt. of milk, stirring it to a creamy consistency. Then add 3 or 4 mashed potatoes; strain; heat again, stirring well. — Mabel Sturte- vant, 105 S. Dear<born St., Chicago, 111. POTAGE A LA REINE.— Mix together the yolks of 3 hard- boiled eggs, Yz cup cracker crumbs, and "%. cup milk, until smooth; add the whites and 1 cup of chicken meat, chopped very fine, and pressed through a colander. Add 1 qt. of chicken stock and sea- son to taste. Lastly, add 1 pt. of cream and serve as soon as hot. — Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111. POULETTE SOUP.— Melt 3 tablespoons of butter, add 3 tablespoons each of diced celery, turnip and carrot, 1 tablespoon of minced onion, a bay leaf, a blade of mace and a bit of parsley. Cook slowly 20 minutes. Blend 3 tablespoons of flour, and with it pour over gradually 3 pts. of milk, season with salt and pepper, and cook in a double boiler 20 minutes longer; then strain and add 2 ^%^ yolks beaten with J^ cup cream. — Mrs. Emma Mclntyre, 430 S. 20th Ave., Maywood, 111. PUMPKIN SOUP.— To 1 cup cooked pumpkin add 1 qt. of milk; cut the pumpkin into small pieces, sprinkling lightly with salt, and cook in boiling water 5 minutes; drain off the water, mash thoroughly, and stir in a tablespoon of hot, melted butter; pour boiling milk over croutons, arranged in a soup dish, and add the pumpkin, stirring the whole well together. Serve at once. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. QUEEN VICTORIA'S FAVORITE SOUP.— Chop 1 cup of cold baked chicken as fine as possible; add 1 pt. of chicken broth, 1 cup sweet cream, and salt and pepper to taste, and just before serving, add the yolks of 3 hard-boiled eggs

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