Soup a la Reine

Ingredients

• half a pound of well-washed rice
• three pints of good white stock
• one ounce of butter
• one quart of water
• half a pint of cream
• season with pepper, salt, and nutmeg

Method

1. 1

   Simmer rice in stock for 1 hour.

2. 2

   Pound meat from a roast fowl with butter, sieve with stock.

3. 3

   Simmer fowl bones with water and flavoring vegetables for 2 hours, strain.

4. 4

   Combine all strained soup, season, and pour over cream.

5. 5

   Serve hot with toast.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 96. The excerpt below is the record exactly as published.

Soup a la Reine. Put half a pound of well-washed rice into a saucepan with three pints of good white stock made from rabbit, chicken or veal (veal is best) ; let it simmer one hour ; remove all the meat off a roast fowl, cut it up in small pieces ; pound it in a mortar with one ounce of butter ; pass it through a wire sieve with a gill of stock ; put the bones of the fowl in a saucepan with one quart of water, and a piece of every kind of flavouring vegetable ; simmer two hours. Strain off this second liquor and pass it and the rice all through a hair sieve, also the chicken the second time ; put all the soup well strained into a saucepan ; season with pepper, salt, and nutmeg; bring to the boil. Pour the boiling soup on half a pint of cream

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