Recipes > Soup > Potage la Reine

Potage la Reine


  • 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


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.


Print recipe/article only


The Boston Cooking-School Cook Book (1896).

comments powered by Disqus