Soup a la Reine

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

three quarts of veal stock with a blade of mace boiled in it
the crumb of four penny french rolls ↝ Rolls, french [Baked Products]
three quarters of a pound of sweet almonds blanched and pounded very fine ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the white meat of dressed fowl pounded
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Strain the veal stock to the crumb of the french rolls, pounded almonds, and pounded fowl meat.
Let all simmer together for ten minutes.
Rub the mixture through a tamis cloth until the soup is of a proper thickness.
Season to the palate with salt.
Make it boil.
Serve it up with a gill of cream in it.

Original Text

Soup a la Reine.

Take three quarts of veal stock with a blade of mace boiled in it; then strain it to the crumb of four penny french rolls, three quarters of a pound of sweet almonds blanched and pounded very fine, likewise the white meat of dressed fowl pounded. Let all simmer together for ten minutes, and rub them through a tamis cloth till the soup is of a proper thickness; season it to the palate with salt; make it boil, and serve it up with a gill of cream in it.

Notes

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