Queen Soup (Potage a la Reine)

Ingredients

• two rabbits
• sufficient strong veal broth
• crumb of a penny loaf
• yolks of four hard-boiled eggs
• a quart of nursery milk

Method

1. 1

   Skin and clean the rabbits, wash them in warm water, and stew for an hour in veal broth with a bunch of parsley.

2. 2

   Remove the rabbits, soak the bread crumb in the broth, pound the meat with the soaked crumb and egg yolks, rub through a sieve, and add boiled milk.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 71. The excerpt below is the record exactly as published.

Queen Soup (Potage a la Heine). Skin and clean two rabbits ; let them be Avashed in Avarm Avater ; stCAv for an hour Avith sufficient strong A^eal broth, to coA^er the meat, and a bunch of parsley. Take out the- rabbits, and soak the crumb of a penny loaf in the liquor ; cut the meat oft' and pound the flesh in a mortar, adding the soaked crumb and the 3'olks of four hard-boiled eggs ;. rub this through a coarse sicA^e or tammy, and add to it a quart of nursery milk

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