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Soup a LA Reine

A creamy white soup of fowl, almonds, bread crumbs, and cream.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 12 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Soup a LA Reine

8 persons

Ingredients

Directions

Prepare the fowl

  1. Boil the fowl gently in the stock until quite tender, about an hour or more.

  2. Take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine.

  3. Take all the white meat and pound it with the rice, which has been slightly cooked but not much.

  4. When it is all well pounded, dilute with the stock, and pass through a sieve.

Finish the soup

  1. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an hour.

  2. 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.

  3. Ensure the soup is neither too clear nor too thick.

Make stock if needed

  1. If stock is not available, make stock by stewing chicken bones with onion, carrot, sweet herbs, mace, pepper, and salt for 3 hours.

Nutrition, whole recipe (rough)

312Calories
5 gProtein
6 gFat
60 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Cream + ricetop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fowl
Its cooked white meat forms the body of the soup, giving it substance once pounded.
Rice
Cooked and pounded, it thickens the soup and gives it a smooth, body-rich texture.
Cream
Adds richness and a smooth, mellow mouthfeel to the finished soup.
French roll
Its crumb thickens the simmering soup, and its crust can be added as a garnish.
Veal stock
Forms the liquid base that carries the flavour of the soup.

The step that matters

Adjusting the consistency. Pounding and sieving create the texture, and the soup must be checked so it is neither too clear nor too thick. Pounded starch from rice and bread thickens as it cools, so the final balance is easy to miss.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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