Potage (a la Reine)
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about four hours. Sufficient for a dozen persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1306. The excerpt below is the record exactly as published.
Potage (a la Reine).— This is a delicate white soup, said to be a great favourite with Her Majesty.— Skin and wash carefully three young chickens or two large fowls, and boil them in five pints of good nicely-flavoured veal stock for about an hour. Lift them out, pick off all the white meat, put the bodies of the birds 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 tea-cupful of finely-grated bread-crumbs. IVIix gi-adually 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 gentle fire in a clean saucepan until it boils. Add from a pint to a pint and a half of boiling cream
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