Potage à La Reine

• fowls
• veal
• veal-broth
• parsley
• breadcrumbs
• almonds (sweet and bitter)

Take a couple of large or three small fat pullets; clean and skin them; take also two pounds or more of veal cut into pieces; put these together into a very nicely tinned stewpan with parsley, and moisten them with clear boiling veal-broth. Let this stew softly for an hour; then soak in the broth the soft part of a penny loaf; cut the flesh off the breasts and wings of the chickens; chop and po