Potage à la Reine
From The universal cookery book, 1887
Should be like a puree.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 6. The excerpt below is the record exactly as published.
Potage h La Reine. ( Queen Victoria's Favorite Soup.) Remove the fat from one quart of the water in which a chicken has been boiled. Season highly with salt, pepper, and celery-salt, and a little onion if de- sired, and put on to boil. Mash the yolks of three hard-boiled eggs fine, and mix them with half a cup of bread or cracker crumbs soaked until soft in a little milk. Chop the white meat of the chicken until fine like meal, and stir it into the egg and bread paste. Add one pint of hot cream
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