Potage a la Reine

Ingredients

• 3 quarts chicken broth
• 4 solid cups chicken meat
• 1 heaped cup boiled rice
• 1 quart cream or good milk

Method

1. 1

   Procure 4 cupfuls of clear chicken meat tender enough to mash to a paste.

2. 2

   Mince it fine, pound it smooth, add the rice while pounding, pour in some of the broth to moisten it, then rub it through a sieve.

3. 3

   Mix it boiling hot with the puree of chicken and rice; set on bricks or at the back of the stove to keep hot without boiling, and boil the cream separately and pour it in at last.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 252. The excerpt below is the record exactly as published.

Potage a la Relne. Reine is the French word for queen, this would therefore be in English "Queen's Soup." It is a puree soup like the potato cream and puree of beans, but thickened, in- stead, with the paste, or puree of pounded chicken and rice. Take : 3 quarts chicken broth. 4 solid cups chicken meat. I heaped cup boiled rice. ^ I quart cream or good milk.

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