Soupe à la Reine, or Queen’s Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (17)
For a small terrine
Instructions (19)
  1. Soak a knuckle of veal and part of a neck of mutton in water.
  2. Put them in a pot with liquor, carrots, turnips, thyme, parsley, and onions.
  3. Boil and scum it.
  4. Then season with a head or two of celery.
  5. Boil this down.
  6. Take half a pound of blanched almonds, and beat them.
  7. Take two fowls, half roasted, two sweetbreads set off.
  8. Beat these in a mortar.
  9. Put them in your stock, with the crumbs of two French rolls.
  10. Then rub them through a tamis and serve up.
Another
  1. For a small terrine take about three quarters of a pound of almonds; blanch, and pound them very fine.
  2. Cut up a fowl,[50] leaving the breast whole, and stew in consommé.
  3. When the breast is tender, take it out, (leaving the other parts to stew with the consommé).
  4. Pound the fowl breast well with the almonds and three hard-boiled yolks of eggs, and take it out of the mortar.
  5. Strain the consommé, and put it, when the fat is skimmed off, to the almonds, &c.
  6. Have about a quarter of a pint of Scotch barley boiled very tender, add it to the other ingredients.
  7. Put them into a pot with the consommé, and stir it over the fire till it is boiling hot and well mixed.
  8. Rub it through a tamis, and season it with a little salt.
  9. It must not boil after being rubbed through.
Original Text
Soupe à la Reine, or Queen’s Soup. Soak a knuckle of veal and part of a neck of mutton in water; put them in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil and scum it; then season with a head or two of celery; boil this down; take half a pound of blanched almonds, and beat them; take two fowls, half roasted, two sweetbreads set off; beat these in a mortar, put them in your stock, with the crumbs of two French rolls; then rub them through a tamis and serve up. Another. For a small terrine take about three quarters of a pound of almonds; blanch, and pound them very fine. Cut up a fowl,[50] leaving the breast whole, and stew in consommé. When the breast is tender, take it out, (leaving the other parts to stew with the consommé) pound it well with the almonds and three hard-boiled yolks of eggs, and take it out of the mortar. Strain the consommé, and put it, when the fat is skimmed off, to the almonds, &c. Have about a quarter of a pint of Scotch barley boiled very tender, add it to the other ingredients, put them into a pot with the consommé, and stir it over the fire till it is boiling hot and well mixed. Rub it through a tamis, and season it with a little salt; it must not boil after being rubbed through.
Notes
—