Soup à la Reine II is a traditional British recipe, based on a French original, derived from Mrs Beeton's recipe of 1861, for a classic soup of roast chicken remnants and rice cooked in a simple meat stock. The full recipe is presented here and I hope you enjoy this classic British version of: Soup à la Reine II.
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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
(Economical.)
184. INGREDIENTS.—Any remains of roast chickens, 1/2 teacupful of rice, salt and pepper to taste, 1 quart of stock No. 106.
Mode.—Take all the white meat and pound it with the rice, which has been slightly cooked, but not much. When it is all well pounded, dilute with the stock, and pass through a sieve. This soup should neither be too clear nor too thick.
Time.—1 hour. Average cost, 4d. per quart.
Seasonable all the year.
Sufficient for 4 persons.
Note.—If stock is not at hand, put the chicken-bones in water, with an onion, carrot, a few sweet herbs, a blade of mace, pepper and salt, and stew for 3 hours.
Modern Redaction
Ingredients:
remains of a roast chicken
100g rice
salt and freshly-ground black pepper, to taste
1l the
Method:
Wash the rice, bring a pan of water to a boil, add the rice and cook for about 8 minutes then take off the heat and drain. Strip the white meat off the chicken then pound in a mortar with the part-cooked rice. Dilute with some of the stock and pound to mix then pass through a fine-meshed sieve, pressing down on the solids with the back of a spoon.
Combine in a pan with the remaining stock, bring to a simmer and cook for 20 minutes. Serve hot.
