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Potage 1 LA Reine—

A creamy soup made from boiled chickens, parsley, egg yolks, bread crumbs, and cream, optionally with barley, rice, or vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and barley match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 630 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Potage 1 LA Reine—

Ingredients

Directions

Prepare the chicken

  1. Skin the chickens and remove the lungs.

  2. Wash them clean and place in a pot with parsley.

  3. Moisten with boiling broth and stew for 1 hour.

Make the base

  1. Remove the chickens and soak the bread crumbs in the broth.

  2. Take the flesh from the chickens and pound it with the egg yolks and soaked bread crumbs.

  3. Rub through a fine sieve.

Finish the soup

  1. Heat the cream in a pot, stirring continuously until it boils.

  2. Pour it into the soup.

  3. If using barley, rice, or vermicelli, cook them in broth beforehand and add to the soup when done.

Recipe from a historical cookbook (Internet Archive).

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.

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. Parsley + barleytop 10% of all pairs
    Smell alikestrong
    Cooked together630 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Chicken + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together265 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Chicken + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together6,314 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Parsley + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Chicken + creamtop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Chickens
Provide the main flesh that is pounded into the body of the soup.
Egg yolks
Add richness and help bind the pounded mixture into a smooth soup.
Bread crumbs
Soak up broth and thicken the soup, adding body to the pounded mixture.
Cream
Adds richness and a smooth, silky texture to the finished soup.

The step that matters

Rub through a fine sieve. Pressing the pounded mixture through a fine sieve removes fibers and lumps, so the soup turns smooth rather than grainy.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, egg, cream, barley):

  1. Nutmegfits better
  2. Celeryfits better
  3. Garlicfits about as well
  4. Parsleythe original

Fit is the average pairing score against chicken, egg, cream, barley. Candidates are from the same food group and used in at least 100 recipes.

“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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