Soup à la Reine

Ingredients

• boil a fowl
• a bouquet of mixed herbs
• onions
• carrots
• salt
• pepper
• a lump of bread-crumb
• a little cream
• some blanched almonds
• lemon-juice

Method

1. 1

   Boil the fowl with herbs, onions, carrots, salt, and pepper.

2. 2

   Once cooled, skin and shred the meat, pound with soaked bread-crumbs, and warm in the fowl's liquor.

3. 3

   Add almond cream before serving with quenelles.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 84. The excerpt below is the record exactly as published.

Soup à la reine. Soles bouillies sauce au persil. Boiled soles with parsley. Filet de bœuf sauce madère, Fillet of beef, Madeira sauce. Galantine de volaille. Galantine of fowl. Haricots verts sautés. French beans with butter. Meringues aux fraises. Strawberry meringues. Soup à la reine. There are two ways of preparing this soup. One is, to boil a fowl in stock with a bouquet of mixed herbs, onions, carrots, salt and pepper; when done, leave the fowl until cold, skin it, cut off all meat, and pound with a lump of bread-crumb which has been soaked in the stock, pass through a tammy ; and warm in the liquor of the fowl, after squeezing it through a cloth; do not let it boil. Pound some blanched almonds, stir them into a little cream, pass through a fine cloth, and add to the soup just before serving ; place some small chicken quenelles about the size of peas in the soup-tureen, and pour the soup over them. Anôther way of preparing this soup is to pound up the meat and bones of a cold roast chicken, after removing the skin and fat, simmer the pounded meat in either veal or chicken broth, stir in some bread-crumbs soaked in stock, pass through a tammy, if too thick add a little veal broth; flavour with almond cream as above, and garnish with quenelles of chicken. Lemon sauce. Peel a lemon, remove all the pips, and slice it; chop up into dice, and warm in a saucepan with the minced liver of a chicken, which has been blanched, and some butter ; when done, serve in a sauceboat, 208 THE 366 BILIS OF FARE. JULY 26. Purée d’artichauts aux croûtons. Purée of artichokes with fried bread, Esturgeon en fricandeau. Fricandeau of sturgeon Châteaubriand garni de pommes Broiled fillets of beef à la Château- soufflées. briand with fried potatoes. Pâté de foie gras. Pâté de foie gras. Buisson d’écrevisses. Crayfish. Beignets aux confitures, Jam fritters, Fricandeau of sturgeon. Cut up a piece of sturgeon into slices about five inches thick, skin them, lard with fine fillets of bacon, sprinkle with flour, and lay in a stew-pan on melted bacon, with the larded sides downwards ; when brown take off the fire Chop up some mushrooms, and lay them in a tin dish, moisten with essence of ham, lay the fillets of sturgeon on this, with the larded sides upwards, cover the dish, and simmer in a very slow oven for an hour. Scalloped auenelles of carp, eel pout, cod, or whiting. Prepare the same as scalloped mussels (see 22nd of October), \sith the following exceptions :—With scalloped whiting use a little fresh herring ; with cod stir in some double cream ; and with carp add some chopped eel. A great improvement to this dish is, if possible, to add some pounded truffes, which have been boiled in stock. Jam fritters. Cut some small sponge cakes in half, spread both halves with jam, moisten the edges with water, stick them firmly together ; add three whipped whites of egg to some batter, made with white wine, dip the cakes into it, and fry ; when done, drain, place them on a board, sprinkle with icing sugar, and glaze in the oven, or with the salamander. THE 366 BILLS OF FARE. _ 209 EEE JULY 27. Potage croûte au pot. Clear soup with gravy crusts. Bœuf bouilli sauce à la bourgeoise. Boiled beef, sauce à la bourgeoise. Lapins en gibelotte. Stewed rabbits and onions. Poularde rôtie. Roast fowl. . Friture de choux-fleurs. Cauliflower fritters. Bavaroiïs aux framboises. Bavarian strawberry cream. Sauce à la bourgeoise. Take a large tablespoonful of chopped and blanched parsley, chervil, and tarragon leaves, stirinto a teacupful of stock, add a dessert-spoonful of meat glaze, two teaspoonsful of French mustard, the same quantity of powdered sugar, and, just before serving, flavour with lemon-juice

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