Potage A la Reine

Name: Potage A la Reine
Ingredients: a quart of chicken-broth; half a small loaf of bread-crumbs; the yolks of three hard-boiled eggs; one pint of hot cream

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Can use white meat of cold roast chicken.

Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 12. The excerpt below is the record exactly as published.

OT AGE A la Reine, which is one form of the despised "blanc de poulet," is sufficiently delicious for any festival occasion. Remove the fat from a quart of chicken-broth; season with salt, pepper, and a little onion, and put on to boil. Soak in a little milk half a small loaf of bread-crumbs and mix with them the yolks of three hard-boiled eggs, mash smooth, chop the white meat of a boiled chicken to a powder and stir it into the bread-crumbs and eggs. 40 Stir in slowly one pint of hot cream

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