Recipes > Soup > Soupe la Reine, or Queen's Soup

Soupe la Reine, or Queen's Soup


  • 1 knuckle of veal
  • part of a neck of mutton
  • carrots
  • turnips
  • thyme
  • parsley
  • onions
  • 1 or 2 heads of celery
  • 1/2 pound of blanched almonds
  • 2 fowls, half roasted
  • 2 sweetbreads set off
  • crumbs of 2 French rolls


Soak the veal and mutton in water; put them in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil and scum it; then season with the celery; boil this down; take the almonds, and beat them; take the fowls, sweetbreads; beat these in a mortar, put them in your stock, with the crumbs; then rub them through a tamis and serve up.


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The Lady's Own Cookery Book (1844).

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