Queen Victoria's Favorite Soup

Ingredients

• Three fat chickens
• washed in warm water
• a bunch of parsley
• two French brioches or rolls
• the yolks of four hard-boiled eggs
• one quart of boiled cream

Method

1. 1

   Stew chickens in strong veal broth with parsley for an hour.

2. 2

   Remove chickens, soak rolls in broth.

3. 3

   Remove meat from bones, pound with soaked rolls and yolks to a paste.

4. 4

   Stir paste into soup, add cream, heat, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 260. The excerpt below is the record exactly as published.

Queen Victoria's Favorite Soup. — The soup which Queen Vic- toria prefers above all others, and is known as " Potage a la Reine," is made as follows : Three fat chickens are to be drawn and washed in warm water, and then stewed down in strong veal broth and a bunch of parsley for an hour; take out the fowls and soak two French brioches or rolls in the liquor ; then the flesh of the chickens being taken off the bones, and cut up fine, discarding the skin, gristle, sinews, etc. ; now put this meat and the soaked rolls, together with the yolks of four hard-boiled eggs, into a stone mortar and pound them to a smooth paste ; replace this paste in the soup ; stir well together, and force it through a coarse sieve into a tureen ; add to this one quart of boiled cream

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