Potage à La Reine

The Fashionable White Soup

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

(Meg Dods’s Recipe)


  • 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