Potage Regence
From A second Dudley book of cookery and other recipes, 1914
For garnish, have small quenelles of chicken, bead shape, and cooked heads of asparagus or small fresh green peas.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 10. The excerpt below is the record exactly as published.
POTAGE REGENCE 13LACE in a stewpan in two quarts of water two pounds of sinewy veal, one soup fowl, one carrot, one onion, and a bouquet of parsley. Let simmer until tender. Remove the fowl and free it from skin and bone, and pound the white flesh in a mortar, making a good pur^e. Wet with the liquor in which it was cooked, and return to the pan. When hot, pass all through a tammy or fine hair sieve, and add two tablespoonfuls of thick cream
Cook this with the app: pantry check, scaling, and the assistant.