Queen's Soup, or Soupe a la Reine

Ingredients

• two fine fowls
• three young chickens
• a bunch of parsley
• a pint and a half of thick cream
• the crumb of a penny roll
• a dozen sweet almonds
• two bitter ones
• the hard-boiled yolks of two eggs
• three or four pounds of the knuckle of veal
• four ounces of undressed lean ham
• three onions
• a carrot
• a turnip
• four or five outer sticks of celery
• two sprigs of lemon thyme
• a large blade of mace
• half a tea-spoonful of peppercorns
• three quarts of cold water

Method

1. 1

   Skin and clean the fowls or chickens, removing the dark substance.

2. 2

   Put them in a saucepan with parsley and cover with white stock.

3. 3

   Simmer for an hour.

4. 4

   Remove the flesh, blanch and pound the almonds, and mix with soaked roll, chicken flesh, and egg yolks.

5. 5

   Stir into the soup and press through a sieve.

6. 6

   Heat with cream and thicken if necessary.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1415. The excerpt below is the record exactly as published.

Queen's Soup, or Soupe a la Reine. • — Skin and clean two fine fowls or three yomig chickens, carefully removing the dark spongy substance which is inside. Put them into a saucepan, with a bunch of parsley, and pour over them as much good white stock, nicely flavotired, as will cover them. Let them QUE (676) QUE simmer gently for an hour. Take them up, and pick off all the white flesh from the birds. Blanch and pound a dozen sweet almonds and two bitter ones. Beat them to a paste in a mortar, \vith a little water to keep them from oiling. Soak the crumb of a penny roll in the broth, and when it is quite moist, wring it in. a cloth, to squeeze the moisture from it. Chop the flesh of the chickens, and pound it to a paste, with the soaked roll, the hard-boiled yolks of two eggs, and the pounded almonds. Stir this mixture into the soup, and press the whole through a sieve. Heat it in a clean saucepan, and mix with it a pint and a half of thick cream which has been boiled separately. Stir it over the fire till it boils, and if not sufficiently thick, add a little an-owroot. Many cooks omit the yolks of eggs altogether, and use arrowroot instead. If no white stock is at hand, it may be made by l)utting into a saucepan three or four pounds of the knuckle of veal which has been soaked and broken up, with four ounces of undressed lean ham, three onions, a carrot, a turnip, four or five outer sticks of celery, two sprigs of lemon thyme, a bunch of parsley, a large blade of mace, half a tea-spoonful of peppercorns, and three quarts of cold water

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