Potage a la Reine

Ingredients

• 4 cups white chicken stock
• 1/2 cup cream
• 1/2 cup cracker crumbs
• 12 peppercorns
• 2 cups scalded milk
• 1/2 cup cold milk
• Stalk of celery
• 2 tablespoons flour
• 2 tablespoons butter
• Yolks of 3 hard-boiled eggs

Method

1. 1

   Cook stock with seasonings for fifteen minutes.

2. 2

   Chop and rub the breast meat of the fowl as fine as possible.

3. 3

   Rub the eggs through a sieve.

4. 4

   Soak the cracker crumbs in cold milk until soft.

5. 5

   Add two eggs, mix thoroughly, and add the chopped meat to the egg and cracker mixture.

6. 6

   Pour on the hot milk slowly, then turn into the strained stock.

7. 7

   Boil for two or three minutes, and bind with butter and flour.

8. 8

   Add cream and serve at once.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 18. The excerpt below is the record exactly as published.

Potage a la Reine. 4 cups white chicken 3^ cup cream. stock. I3 cup cracker crumbs. 12 peppercorns. 2 cups scalded milk. Slice of onion. 1^ cup cold milk. Stalk of celery. 2 tablespoons flour. 2 tablespoons butter. Yolks of 3 hard-boiled eggs

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