Reference > Farmer's Cookbook > SOUPS > Potage à la Reine
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Potage à la Reine

4 cups White Stock III
1/3 cup cracker crumbs
1/2 teaspoon peppercorns
Breast meat from a boiled
1 stalk celery
Chicken
1 slice onion
2 cups scalded milk
1/2 tablespoon salt
1/2 cup cold milk
Yolks 3 “hard-boiled” eggs
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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Duchess Soup Royal Soup  
 
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