Queen Victoria Soup

Ingredients

• three fat fowls or chickens
• a good-sized bunch of parsley
• crumbs of two French rolls
• a quart of cream
• yolks of 2 hard-boiled eggs

Method

1. 1

   Clean and wash fowls, cover with veal broth for an hour.

2. 2

   Soak crumbs in broth, pound meat with crumbs and egg yolks, force through a sieve, and mix with boiled cream.

3. 3

   Re-warm before serving.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 21. The excerpt below is the record exactly as published.

Queen Victoria Soup. Benson E. Hill in his “Epicure’s Almanac,” gives the following as Her late Majesty’s favourite soup while sojourning at Bahnoral. The proportions are for a dozen persons^— “Skin and entirely clean out the insides of three fat fowls or chickens, according to the season ; let them be well washed in warm water; put them into a pan for an hour, covered with strong veal broth, and add a good-sized bunch of parsley. Take the crumbs of two French rolls and soak them in the liquor ; cut the meat off, take away the skin, and pound the flesh in a mortar, adding the soaked crumbs and the yolks of d hard-boiled eggs ; force this through a coarse sieve, and put it into a quart of cream

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