Recipes > Soup > Potage à la Reine

Potage à la Reine

Ingredients

• 4 cups White Stock III
• 1/2 teaspoon peppercorns
• 1 stalk celery
• 1 slice onion
• 1/2 tablespoon salt
• yolks 3 hard boiled eggs
• 1/3 cup cracker crumbs
• breast meat from a boiled chicken
• 2 cups scalded milk
• 1/2 cup cold milk
• 3 tablespoons butter
• 3 tablespoons flour

Instructions

Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.

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Source

The Boston Cooking-School Cook Book (1896)

Categories

Soup.