Reference > Farmer's Cookbook > SOUPS > Royal Soup
  Potage à la Reine St. Germain Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Royal Soup

1 cup stale bread crumbs
11/2 cups scalded milk
1/2 cup milk
31/2 cups White
Yolks 3 “hard-boiled” eggs
Stock III
Breast meat from a boiled chicken
21/2 tablespoons butter
Salt and pepper
21/2 tablespoons flour

Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Potage à la Reine St. Germain Soup  
 
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