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

   Cover fowl with water, boil and skim.

2. 2

   Add vegetables, herbs, pepper, and salt.

3. 3

   Boil for one hour, remove fowl, chop white meat, return fowl to boil for two hours, strain liquor.

4. 4

   Mix chopped meat with cream, add to strained liquor, heat until boiling.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 5. The excerpt below is the record exactly as published.

one Bermuda onion, two leeks, one head of celery, two cloves, one-half tablespoonful of salt, one teaspoonful pf whole white pepper. To prepare this stock, the veal and the fowl must first be put into a large saucepan and covered with the water, when it should be brought quickly to the boiling point that the scum may arise at once and be removed. When this is done the salt must be thrown in, after which it must be skimmed again, and the vegetables thrown in, the cloves and pepper also, and then the whole left to dimmer slowly three hours. At the end of this time it should be strained through a clean towel and allowed to cool. Note. — The directions for clearing this stock, are to be. found under the heading " Clear Soup/* on Page 3, be;ginning " Put the whites and shells of two eggs," etc. Tapioca Oream Soup. — For this soup provide: one quart of white stock, two ounces of crushed tapicda, the yolks of four eggs, four tablespoonfuls of sweet cream, one-half a saltspoonful of salt, and an equal quantity of pepper. The stock must first be brought to the boiling pointy and as it boils, the tapioca should be sprinkled in care- fully to prevent its lumping, and when this is done, both allowed to simmer for twenty minutes. While the stock and tapioca are boiling, the egg-yolksj the cream, pepper TURKISH SOUf-^SOU.P A-LAREINE. . p and salt fihduld be pdt into a bovl and smoothly beaten together. Then let the bpiling liquid cool a little, — two minutes will be sufficient, — rafter which put two tablespoon- fuls of it to the mijitare in the bowl, stir it together and pour the whole into the saucepan, put all over the fire for two minutes^ stirring meantime to prevent boiling, when the eggs will have cooked without curdlin|;, and it is ready for serving, which should be done very hot. Turkiflli Soup.— Furnish for this : One quart of white stock, one-half teacupful of whole rice, the yolks of two eggs, one table^oonful of cream, (Mie-half saltspoonful of salt and an equal amount of pepper. . In preparing this soup boil first the rice in the stock for twenty minutes. At the end of this time pass the whole through a wire sieve, rubbing such of the rice as may stick' throagh with a wooden spoon, then stir it thoroughly to beat out such lumps as the rice may have formed, and return all to the saucepan. The yolks of egg, cream, pepper and salt must now be well beaten together and added to the stock and rice, and the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, for reasons already given. This soup should also be served very hot Soup krla-Reiiie.~-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, onesprig 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.