Soupe la Reine

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil two chickens in water with thyme, sweet-bay and parsley. When cooked (not to pieces), take them out of the water, cut up the breasts in small pieces the size of dice; fry a few pieces of onion without coloring them, add a little flour and the water that the chickens were boiled in, a little rice and the balance of the chickens, meat and bones, chopped fine. Boil all together, and when thoroughly cooked strain through a colander and put back to boil, stirring constantly. When it comes to a boil remove it from the fire and add the beaten yolks of a few eggs and a little cold milk, stirring continually. Keep the soup in "bain-marie." When ready to serve put the small pieces of the breasts in a soup-dish and pour the soup over them.