American Medium Fannie Merritt Farmer
Potage à la Reine
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.
Ingredients
grocery- 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
- ½ cup cold milk
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Required Gear
kitchen
Large pot kitchen
Fine strainer * We may earn a commission from these links.
receipt_long
Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 8 (1896)