Queen Soup

Potage a la Reine

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Chicken
  • ¼ Pound of Rice
  • ½ Pint of Cream
  • ½ Blade of Mace
  • A Sprig of Thyme
  • 4 Sprigs of Parsley
  • 2 Quarts of White Veal Broth
  • Salt and Pepper


Take a fine large chicken, clean it nicely and put it whole into a pot containing about five quarts of water. Add chopped onion, thyme, bay leaf, one carrot, a small bunch of celery, and one cup of rice. Let the Chicken simmer well for about four hours, and, when well cooked, take out the Chicken from the Broth. Cut off the white meat and cut into pieces about the size of dice. Then strain the Broth, mashing the rice well. Make a Roux by taking another saucepan, putting in one tablespoonful of butter and one of flour, letting it melt together without browning. Moisten this well with the Soup and a glass of milk, and season with salt and pepper and one quarter of a grated nutmeg, and add to the Broth. Then add the Chicken, which has been cut up. Put in the tureen a little dice of Croutons of bread fried in butter. Pour the Soup over and serve hot. The remainder of the Chicken is used to make Chicken Croquettes, Chicken Salad, etc.