Puree a la Reine
From A second Dudley book of cookery and other recipes, 1914
Serve with small dice of green cooked cucumber.
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 7. The excerpt below is the record exactly as published.
PUREE A LA REINE ONE soup fowl, two quarts of good veal stock, one ounce of sweet almonds, the crumb of two French rolls, half a pint of cream, one lump of sugar, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.