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Potage à La Reine
The Fashionable White Soup
- Difficulty
Easy
Published 2015
(
Ingredients
- fowls
- veal
- veal-broth
- parsley
- breadcrumbs
- almonds (sweet and bitter)
Method
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
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