SOUPE LA REINE

Name: SOUPE LA REINE
Ingredients: Boil two chickens; with thyme; sweet-bay; and parsley; a little rice; a little cold milk; the beaten yolks of a few eggs

From La cuisine creole, 1885

Presented as published in 1885. 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

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 99. The excerpt below is the record exactly as published.

SOUPE LA EEINE. Boil two chickens in water with thyme, sweet-bay and parsley. When cooked (not to pièces), take them LA CUISINE CREOLE. 251 out of the water, eut up the breasts in small pièces the size of dice ; f ry a f ew pièces of onion without coloring them^ add a lîttle flour and the water that the chickens were boîled in, a little rice and the balance of the chickens, méat and bones, chopped fine. Boil ail to" gether, and when thoroughly cooked strain throiigh a colander and put back to boil, stirring conscantlj. When it cornes to a boil remove it from the flre and add the beaten yolks of a few eggs and a little cold milk

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