1832 - The Cook's Own Book

Queen's Potage

DDV CULINARY

Draw, wash, and clean three chickens, or young fowls, put them into a stewpan,
with a bunch of parsley and some well-seasoned boiling veal stock;
let it stew for an hour;
take out the fowls, and pound all the meat to a fine paste in a marble mortar,
with the crumb of two penny loaves, previously soaked in the soup,
and the yolks of three or four hard boiled eggs;
rub all through a sieve, and add it to the soup stirring it well.
Put a quart of rich cream on the fire, and stir it till it boils,
and then mix it with the soup and serve it quite hot.