Home › The World's Kitchen › Potage, Creme Reine

Potage, Creme Reine

Cut the head off a small fowl, draw and wipe, then place it in a saucepan with two ounces raw bacon cut into small pieces, one sliced carrot, one sliced onion, two sliced leeks, three branches parsley, one branch chervil, one bay leaf, one saltspoon thyme, two cloves, three quarts water, a level tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Cover the pan and let slowly boil for one hour and thirty minutes. Take up the fowl, skin and bone it, place in a mortar with two ounces bread crumbs, one ounce peeled almonds and pound to a paste. Mix in a saucepan one ounce butter with two and a half ounces flour and heat for two minutes, stirring meanwhile. Skim the fat from the surface of the broth and strain it through a strainer into the roux pan (butter and flour) and continually mix until it boils, then gradually add the pounded fowl, briskly mix while adding it, boil for fifteen minutes; then add one pint milk, lightly mix and boil for ten minutes. Dilute one egg yolk with a half gill cream, add to the cream, mix while heating without boiling for three minutes strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.