Soup a la Reine

Ingredients

• S quarts of nice White Stock
• i Onion
• I cup of Fine Bread-crumbs
• White Pepper
• A large cup of good Cream
• About a pound of neck of mutton, or veal

Method

1. 1

   Put an old fowl in a stewpan with water enough to cover it well; let it simmer for three or four hours; if the water has diminished, add a little more.

2. 2

   About a pound of neck of mutton, or veal, may be added, and an onion.

3. 3

   Let it boil till you have a good stock, skim well; let it get cold, and strain.

4. 4

   The next day, when it has boiled up, add the bread-crumbs, nutmeg, pepper, and salt, and, just before serving, the cup of cream.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 79. The excerpt below is the record exactly as published.

SOUP A LA REINE. (My own Recipe.) Ingredients. S quarts of nice White Stock (may be i Onion. boiled from an old fowl). Some Nutmeg. I cup of Fine Bread-crumbs. White Pepper. A large cup of good Cream. Put an old fowl in a stewpan with water enough to cover it well ; let it simmer for three or four hours ; if the water has diminished, add a little more Aot. About a pound of neck of mutton, or veal

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