Soup a la Reine
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Ensure to clear all white from the yolk to avoid flakes.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- two pounds of veal stock-meat
- one pound of well-broken veal bones
- sixpennyworth of chicken giblets
- half its weight in white bread-crumbs
- a tablespoonful and a half of ground sweet almonds
- the hard-boiled yolks of four eggs
- two pints and a half
- an ounce of butter
- an ounce of flour
- a coffeecupful of the soup
- the strained yolk of an egg
Method
Prepare stock with veal and giblets.
Remove meat from rabbit, mix with soaked bread-crumbs, almonds, and egg yolks.
Simmer rabbit mixture in stock for 2-3 hours.
Strain stock, remove fat, and make a roux with butter and flour.
Gradually add stock and rabbit paste, bring to boil, and stir in mixed egg yolk before serving.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 21. The excerpt below is the record exactly as published.
Soup a la Reine. — This, the best of all French White Soups, used to be thought too expensive for any but great occasions owing to the number of fowls required. But, again, Wyvern has solved this difficulty. For a party of eight his recipe is : The day before the dinner prepare an uncoloured stock of two pounds of veal stock-meat, one pound of well- broken veal bones, and sixpennyworth of chicken giblets. (The giblets of geese and ducks are strong in flavour.) Prepare the stock as usual with vegetables. Remove the meat from a cold partly -roasted rabbit, excluding all skin and browned parts. Add to this half its weight in white bread-crumbs soaked in milk, and pound both together in a mortar with a tablespoonful and a half of ground sweet almonds and the hard-boiled yolks of four eggs. Mash the bones and trimmings of the rabbit and put them into the veal stock, of which there should be two pints and a half. Let this simmer for from two to three hours, adding stock to make good loss by evaporation. Pass the pounded rabbit and crumbs through the sieve to get rid of lumps or gristle, moistening it with stock as you do so. Now strain off your stock from the bones and set it to get cool, removing all fat that may rise to the surface. Melt an ounce of butter at the bottom of a sauce- pan, stir in an ounce of flour, add a little stock, and work this Roux without ceasing, gradually pouring in the stock and adding the rabbit paste. Now let the Ruree come to the boil, 43 SOUP A LA REINE remove the saucepan from the fire, and as you pour it into the tureen stir into it a coffeecupful of the soup with which the strained yolk of an egg
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