Skip to main content
Soup

A LA Reine Soup

A creamy veal broth soup with French roll crumbs, almonds, fowl, egg yolks, and cream, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Almond and meat work together. They rank in the top 8% of all ingredient pairs, and 486 recipes mention both. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓

The recipe

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the soup

  1. Combine veal broth, French roll crumbs, pounded almonds, and pounded fowl meat in a pot.

  2. Bring to a boil, then strain through a fine cloth.

Finish and serve

  1. Place the strained mixture in a pot of boiling water to keep warm.

  2. Before serving, mix in the egg yolks and cream, and season with salt.

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 aroma chemistry they share, and how many recipes mention both.

  1. Almond + meattop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together486 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  2. Veal + meattop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together1,890 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Almond + creamtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together5,129 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Meat + eggtop 12% of all pairs
    Aroma overlapstrong
    Mentioned together6,274 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + creamtop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together41,958 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Veal broth
Forms the liquid base of the soup.
French roll crumbs
Thickens the soup and gives it body.
Jordan almonds
Add richness and body to the soup as they are pounded and strained.
Fowl meat
Adds savory flavor and body from the pounded meat.
Egg yolks
Enrich the soup and thicken it gently when added at the end.
Cream
Adds richness and a smooth, velvety texture.

The step that matters

Adding the egg yolks and cream. Egg yolks thicken through gentle heat and can curdle or scramble if the soup is boiling. Keep the soup warm, not boiling, when stirring them in so it stays smooth.

Flavor stand-ins for the almond

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

  1. Walnutbetter flavor fit
  2. Pecansabout as good a flavor fit
  3. Peasabout as good a flavor fit
  4. Almondthe original

Fit is the average pairing score against veal, meat, egg, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

You might also like

Illustration of Meatless Green Pea SoupIllustrationMeatless Green Pea Soup22 recipesIllustration of Indian Spiced Potato Soup with Tofu and SpinachIllustrationIndian Spiced Potato Soup with Tofu and Spinach448 recipesIllustration of Clear Carrot and Bottle Gourd SoupIllustrationClear Carrot and Bottle Gourd Soup65 recipesIllustration of Mock Bisque SoupIllustrationMock Bisque Soup51 recipes