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Soup

Potage a LA Reine

A chicken soup with rice, consommé, and bread, simmered with chicken bones and strained before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Potage a LA Reine

Ingredients

Directions

Prepare the base

  1. Remove all the meat from the roast chickens and pound it with boiled rice.

  2. Dilute the mixture with good consommé.

  3. Strain the mixture.

  4. Add enough consommé to achieve the desired consistency.

Simmer and serve

  1. Simmer the bones of the chickens in the mixture over low heat for 2 hours.

  2. About 15 minutes before serving, pour some of the soup over the bread to soak it.

  3. Strain the soup through a fine sieve just before serving.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Roast chickens
Pounded meat and simmered bones give the soup its body and chicken flavour.
Rice
Cooked rice starch, pounded into the meat, thickens the soup and gives it a smooth texture.
Consommé
Forms the clear liquid base that carries the flavour of the whole soup.
Bread
Soaked bread adds a little extra body and softness to the soup.

The step that matters

Simmer the bones over low heat. Gentle simmering keeps the consommé clear and extracts flavour slowly. A rolling boil would make the soup cloudy and can break up the fine particles that give it a smooth texture.

“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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