Potage à la Reine
A dish — white stock iii and peppercorns carry it.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 950 ml White Stock III
- 2 ml peppercorns
- 1 stalk celery
- 1 slice onion
- 7 ml salt
- Yolks 3 “hard-boiled” eggs
- 80 ml cracker crumbs
- Breast meat from a boiled chicken
- 470 ml scalded milk
- 120 ml cold milk
- 44 ml butter
- 44 ml flour
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ½ cup cold milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 265 |
|---|---|
| Protein | 26.0 g |
| Fat | 11.3 g |
| Carbs | 13.5 g |
| Fiber | 0.8 g |
| Sodium | 1095 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States