Soup à la-Reine

Ingredients

• One young fowl
• one and one-half quarts of cold water
• one Bermuda onion
• one sprig of parsley
• one bay leaf
• one sprig of thyme
• three gills of cream
• one-half a dessert spoonful of salt
• one-half teaspoonful of white pepper
• one-half dozen celery tops

Method

1. 1

   Put the fowl into a large saucepan and cover with water.

2. 2

   Boil and skim, then add vegetables, herbs, pepper, and salt.

3. 3

   Boil slowly for one hour.

4. 4

   Remove the fowl, cut the white meat, and return the fowl to boil for two hours longer.

5. 5

   Strain the liquor, chop the white meat, mix with cream, and add to the strained liquor.

6. 6

   Heat until just boiling.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 5. The excerpt below is the record exactly as published.

Soup &-la-Reine. — For this there will be required : One young fowl, one Bermuda onion, one and one- half quarts of cold water, one sprig of parsley, one bay leaf, one sprig of thyme, three gills of cream, one-half a dessert spoonful of salt, and one-half teaspoonful of white pepper, one-half dozen celery tops

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