White Soup (a la Reine)
From Cassell's dictionary of cookery, 1892
Serves 8
Time required is three to four hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2268. The excerpt below is the record exactly as published.
a pound of rice, two anchovies, a few peppercorns, two or three onions, a bundle of sweet herbs, and three or four heads of celery. Stew all together tiU the soup becomes suflS- ciently strong, then strain it thi-ough a hair sieve into an earthen pot ; after standing all night, take oflt the fat, and pour the soup clear ofif into a stewpan, and put into it half a pound of almonds beat veiy smooth, boil a short time, and run the soup through a lawn sieve ; then put in a pint of cream and the yolk of an egg. Serve hot. White Soup (a la Eeine).— Eoastafowl, pick the flesh from the bones, free it from skin and sinew, mince a poimd of it to a smooth paste, moistening with a quarter of a pint of stock and a slice of fresh butter. Have ready three-quarters of a pound of Carohna rice which has been boiled gently till tender in three pints of white stock. Put it into the mortar, and pound it with the other ingredients. Put the pulp into a stewpan, moisten with two pints of white stock, and rub it through a fine sieve. Heat it again in the stewpan, and when it is quite hot season with pepper and salt, stir into it half a jnnt of boiling cream
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