Potaye a la Heine

Ingredients

• I medium-sized chicken
• 3 quarts stock
• 4 oz. bacon
• 1 carrot
• 1 onion
• 1 bunch parsley
• thyme and bay-leaf
• 3 oz. butter
• 1 oz. almonds
• 4 oz. breadcrumbs
• seasoning
• £ pint of milk

Method

1. 1

   Slice the bacon and put it in a stewpan with the vegetables and herbs.

2. 2

   Place the chicken on top, season with pepper and salt, pour in a quart of stock, cover, and let it reduce slowly.

3. 3

   Add the remainder of stock, boil slowly, skim, and continue to boil until tender.

4. 4

   Remove the chicken, free it from skin and bones, and pound meat in a mortar with breadcrumbs, season with salt and nutmeg, moisten with all the stock, rub through a fine sieve, and return to the stewpan.

5. 5

   Peel and pound the almonds, boil in milk, and rub through a napkin.

6. 6

   Add this to the soup along with the broth just before serving.

7. 7

   Serve the soup with a garnish of small chicken quenelles.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 112. The excerpt below is the record exactly as published.

Potaye a la Heine (Puree de Volatile). — I medium-sized chicken, 3 quarts stock, 4 oz. bacon, 1 carrot, 1 onion, 1 bunch parsley, thyme and bay-leaf, 3 oz. butter, 1 oz. almonds, 4 oz. bread- crumbs, quenelle meat, seasoning, £ pint of milk

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