Sour à-la-reine

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

Broth Base

a knuckle of veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
three or four pounds of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
six quarts of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
six large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a head or two of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a parsnep
one leek ↝ Leeks [Onions]
a little thyme ↝ Thyme, fresh [Spices and Herbs]

Thickener and Richness

half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the crumbs of a halfpenny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
half a pound of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of six hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the roll that is soaked in the cream
more cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Garnish

the tops of two French rolls ↝ Rolls, french [Baked Products]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (15)

Take a knuckle of veal and three or four pounds of lean beef, put to it six quarts of water, with a little salt.
When it boils, scum it well.
Then put in six large onions, two large carrots, a head or two of celery, a parsnep, one leek, and a little thyme.
Boil them all together till the meat is boiled quite down.
Then strain it through a hair sieve, and let it stand about half an hour.
Then scum it well, and clear it off gently from the settlings into a clear pan.
Boil half a pint of cream, and pour it on the crumbs of a halfpenny loaf, and let it soak well.
Take half a pound of almonds, blanch and beat them as fine as possible, putting in now and then a little cream, to prevent them from oiling.
Then take the yolks of six hard eggs, and the roll that is soaked in the cream, and beat them all together quite fine.
Then make your broth hot, and pour it to your almonds.
Strain it through a fine hair sieve, rubbing it with a spoon till all the goodness is gone through into a stew-pan, and add more cream to make it white.
Set it over the fire, keep stirring it till it boils, scum off the froth as it rises.
Soak the tops of two French rolls in melted butter in a stew-pan till they are crisp, but not brown, then take them out of the butter, and lay them on a plate before the fire.
And, a quarter of an hour before you send it to the table take a little of the soup hot, and put it to the roll in the bottom of the tureen.
Put your soup on the fire, keep stirring it till ready to boil, then pour it into your tureen, and serve it.

Original Text

To make Sour à-la-reine.
TAKE a knuckle of veal and three or four pounds of lean beef, put to it six quarts of water, with a little salt, when it boils scum it well, then put in six large onions, two large carrots, a head or two of celery, a parsnep, one leek, and a little thyme, boil them all together till the meat is boiled quite down, then strain it through a hair sieve, and let it stand about half an hour, then scum it well, and clear it off gently from the set-tlings into a clear pan; boil half a pint of cream, and pour it on the crumbs of a halfpenny loaf, and let it soak well; take half a pound of al-monds, blanch and beat them as fine as possible, putting in now and then a little cream, to pre-vent them from oiling, then take the yolks of six hard eggs, and the roll that is soaked in the cream, and beat them all together quite fine, then make your broth hot, and pour it to your almonds, strain it through a fine hair sieve, rub-bing it with a spoon till all the goodness is gone through into a stew-pan, and add more cream to make it white; set it over the fire, keep stirring it till it boils, scum off the froth as it rises, soak the tops of two French rolls in melted but-ter in a stew-pan till they are crisp, but not brown, then take them out of the butter, and lay them on a plate before the fire; and, a quarter of an hour before you send it to the table take a little of the soup hot, and put it to the roll in the bottom of the tureen, put your soup on the fire, keep stirring it till ready to boil, then pour it into your tureen, and serve it

Notes

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