706 Purée or Coulis à la Reine

Chicken Soup

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook a 1 kg ( lb) eviscerated chicken in litres (2⅝ pt or U.S. cups) White Bouillon with 125 g ( oz) rice. When the chicken is cooked, remove the bones which will leave 550 600 g ( lb to 1 lb 5 oz) cooked meat; reserve 80 g (3 oz) of the white meat for a garnish.

Pound the remaining flesh and rice together with a little of the liquid to a fine paste; pass through a very fine sieve. Add the remaining cooking liquid, bring to the boil, and finish at the last minute with a liaison of 4 egg yolks mixed with 2 dl (7 fl oz or U.S. cup) cream, and 200 g (7 oz) butter.


The reserved cooked white of chicken cut in small dice.

This soup may also be prepared as a Cream or a Velouté.