Soup à la Reine I is a traditional British recipe, based on a French original, derived from Mrs Beeton's recipe of 1861, for a classic soup of chicken cooked in white stock that's finished with a breadcrumb, almond and cream paste. The full recipe is presented here and I hope you enjoy this classic British version of: Soup à la Reine I.
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This is a traditional French recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
183. INGREDIENTS.—1 large fowl, 1 oz. of sweet almonds, the crumb of 1 1/2 French roll, 1/2 pint of cream, salt to taste, 1 small lump of sugar, 2 quarts of good white veal stock, No. 107.
Mode.—Boil the fowl gently in the stock till quite tender, which will be in about an hour, or rather more; take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an hour; rub it through a tammy, add the sugar, 1/2 pint of cream that has boiled, and, if you prefer, cut the crust of the roll into small round pieces, and pour the soup over it, when you serve.
Time.—2 hours, or rather more. Average cost, 2s. 7d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
Note.—All white soups should be warmed in a vessel placed in another of boiling water. (See BAIN MARIE, No. 87.)
Modern Redaction
Ingredients:
1 large boiling chicken
30g blanched almonds
120g breadcrumbs (preferably from French rolls)
300ml cream, boiling
salt, to taste
1 tsp sugar
2l white stock
Method:
Combine the chicken and the stock in a large pan, bring to a boil and cook for about 80 minutes, or until the chicken is tender. Remove the chicken from the stock, set aside until it can be handled then strip the meat from the bones. Place the meat in a large mortar with the almonds and pound to a smooth paste. When you have a fine paste, whisk the meat back into the stock then stir in the breadcrumbs.
Bring the mixture to a simmer and cook for about 60 minutes. Take off the heat and pass through a fine-meshed sieve. Use the back of a spoon to press the meat mixture through as well. Return to a pan then stir in the sugar and the boiling cream. Season to taste with salt, allow to heat through and serve immediately.
