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Soup a la Reine

  • 1 fowl
  • Small knuckle of veal, cut up
  • 4 quarts cold water
  • 1 Tbsp salt
  • 2 leeks
  • 2 onions
  • 3 sprigs parsley
  • 2 blades mace
  • 4 Tbsp butter
  • Flour
  • 1 pint stock
  • 1 pint cream
  • 4 egg yolks
Put the fowl, knuckle of veal and cold water in a soup kettle. As soon as it boils, add salt, leeks, onions, parsley and mace. Cover and let boil slowly.

When the chicken is done, take it out. Remove the meat and chop the bones. Cut the meat from the breast fine. Put them back, with the skin, in the soup kettle. Boil for half an hour longer.

Strain through a sieve and remove the fat. Put back 2 1/2 quarts of soup in the soup kettle and place on the stove.

Melt the butter in a saucepan. Add flour and stir until the flour has absorbed all the butter. Slowly pour in the stock and stir until smooth. Add this to the soup and boil for 15 minutes (be patient, you rascal).

Mix the egg yolks with the cream. Season to taste with salt. Add a little of the soup to the cream and yolks. Mix completely, then pour it into the soup.

Place the finely cut chicken meat from the breast in the tureen. Pour the soup over and serve like a rascal with a smile on your face.


A French recipe.
Submitted by Tess M May 30, 2010 15 min 30 min 45 min

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