Pottage a la Reine

Ingredients

• Put a chicken
• 3 qts. of water
• 1/2 lb. rice
• a bouquet containing 1 root parsley, a sprig thyme, a thin slice onion and a stick of celery

Method

1. 1

   Simmer chicken slowly for two hours, or until very tender.

2. 2

   A half hour before removing it add rice and bouquet.

3. 3

   Boil until rice is soft, then strain through a colander.

4. 4

   Let broth cool and remove grease.

5. 5

   Remove white meat from bones, pound with rice in a mortar, pass through a puree sieve, moistening with stock.

6. 6

   When ready to serve, add puree to stock, season with salt and pepper, and heat thoroughly without boiling.

7. 7

   Optionally thicken with roux or blanched almonds.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 48. The excerpt below is the record exactly as published.

POTTAGE A LA REINE. Put a chicken into 3 qts. of water. Simmer it slowly for two hours, or until the chicken is very tender. A half hour before re- moving it add !/o lb. rice and a bouquet containing 1 root parsley, a sprig thyme, a thin slice onion and a stick of celery

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