Recipes > Soup > Soupe à la Reine, Another

Soupe à la Reine, Another


  • about 3/4 pound of almonds
  • a fowl
  • consommé
  • 3 hard-boiled yolks of eggs
  • about 1/4 pint of Scotch barley
  • salt


For a small terrine take the almonds; blanch, and pound them very fine. Cut up a fowl, 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 the 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, etc. Have the 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.


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The Lady's Own Cookery Book (1844).

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