Soup a la Reine

Ingredients

• the breasts of three fowls
• a thin slice of lard
• slices of ham
• two or three pared carrots
• an onion
• two or three spoonfuls of consomme
• twenty sweet almonds
• two bitter almonds

Method

1. 1

   Skewer fowl breasts, cover with lard and paper, and cook with ham, veal, onion, carrots, and parsley.

2. 2

   After cooking, strain the soup, pound the fowl with almonds, and mix with consomme.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 465. The excerpt below is the record exactly as published.

SOUP, a la Reine. — Take the breasts of three fowls, skewer them, put over them a thin slice of lard, cover them with paper, and put them upon the spit or into a stewpan, which must be covered with slices of ham, veal, and an onion, with two or three pared carrots and a bunch of seasoned parsley ; cover it lightly with thin slices of lard, and afterwards with two or three rounds of buttered paper, that they may not take any colour ; put in two or three spoonfuls of consomme ; make them boil upon the fire, or put them into an oven ; let them cook twenty minutes; take them up and let them cool ; strain the soup through a gauze search, make a panade with it, hash the breasts very fine, put them in a mortar, and pound them with twenty sweet and two bitter almonds

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