Queen's Soup

Ingredients

• three fowls or chickens
• the crumb of a small loaf
• the yolks of five hard-boiled eggs
• a quart of cream

Method

1. 1

   Clean and wash fowls, stew in veal broth with parsley for an hour.

2. 2

   Remove fowls, soak bread in broth, pound meat with soaked bread and yolks, sieve, and mix with boiled cream.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 39. The excerpt below is the record exactly as published.

QUEEN'S SOUP. 91 This soup is stronger if the mideln, instead of being boiled in salt water, are put straight into the soup ; but then the soup is naturally not so clear. Queen's Soup. Skin and clean out the inside oi three fowls or chickens ; wash them in warm water ; stew for . an hour with sufficient strong veal broth to cover the meat, and a bunch of parsley. Take out the fowls, and soak the crumb of a small loaf in the liquor ; cut the meat off; take away the skin, and pound the flesh in a mortar, adding the soaked crumb and the yolks of five hard-boiled eggs ; rub this through a coarse sieve or tamis, and put into it a quart of cream

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