Potage à la Reine

Name: Potage à la Reine
Ingredients: 4 cups White Stock III; ½ teaspoon peppercorns; 1 stalk celery; 1 slice onion; ½ tablespoon salt; Yolks 3 “hard-boiled” eggs; ⅓ cup cracker crumbs; Breast meat from a boiled chicken; 2 cups scalded milk; ½ cup cold milk; 3 tablespoons butter; 3 tablespoons flour

Ingredients

4 cups White Stock III
½ teaspoon peppercorns
1 stalk celery
1 slice onion
½ tablespoon salt
Yolks 3 “hard-boiled” eggs
⅓ cup cracker crumbs
Breast meat from a boiled chicken
2 cups scalded milk
½ cup cold milk
3 tablespoons butter
3 tablespoons flour

Steps

Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.

More recipes with broth or stock, celery, onion, eggs, crackers, chicken, milk, butter or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.