Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Soupe a la Reine
From The complete cook book, 1900
Serves 1
Keep the soup warm in a bain-marie.
A modern interpretation · AI-generated from the original record
Ingredients
- two chickens
- a little flour
- a little rice
- the beaten yolks of a few eggs
- a little cold milk
Method
Boil chickens with thyme, bay, and parsley.
Remove and cut breasts into small pieces.
Fry onions, add flour and chicken broth, rice, and chopped chicken.
Strain and boil, then add egg yolks and milk.
Serve with chicken pieces.
Nutrition per serving
985Calories
74 gProtein
40 gCarbs
57 gFat
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 6. The excerpt below is the record exactly as published.
SOUPE A LA REINE. Boil two chickens in water with thyme, sweet bay and parsley. When cooked (not to pieces), take them out of the water, cut up the breasts in small pieces the size of dice; fry a few pieces of onion without coloring them, add a little flour and the water that the chickens The Complete Cook Book. 21 were boiled in, a little rice and the balance of the chickens, meat and bones, chopped fine. Boil all together, and when thoroughly cooked strain through a colander and put back to boil, stirring constantly. When it cornea to a boil remove it from the fire and add the beaten yolk? of a few eggs and a little cold milk
Cook this with the app: pantry check, scaling, and the assistant.