Potage à la Reine

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups White Stock III.
  • ½ teaspoon peppercorns.
  • 1 stalk celery.
  • 1 slice onion.
  • ½ tablespoon salt.
  • Yolks 3 hard boiled eggs.
  • cup cracker crumbs.
  • Breast meat from a boiled chicken.
  • 2 cups scalded milk.
  • ½ cup cold milk.
  • 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.