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Personal Chef Recipe SOUP A LA REINE.
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CALF'S-HEAD SOUP.
GIBLET SOUP.
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HARE SOUP.
HESSIAN SOUP.
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vegetables, etc.
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A GOOD MUTTON SOUP.
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PARTRIDGE SOUP.
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RABBIT SOUP.
SOUP A LA REINE.
II. (Economical.)
STEW SOUP OF SALT MEAT.
STEW SOUP.
improvement.
TURKEY SOUP (a Seasonable Dish at Christmas).
TURTLE SOUP (founded on M. Ude's Recipe).
A GOOD FAMILY SOUP.
HODGE-PODGE.
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OYSTER SOUP.
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Personal Chef Recipes - by Mrs Beeton

SOUP A LA REINE.

Ingredients:1 large fowl
1 oz. of sweet almonds
the crumb of 1 1/2 French roll
1/2 pint of cream
salt to taste
1 small lump of sugar
2 quarts of good white veal stock
No. 107.
Method:Boil the fowl gently in the stock till quite tender, which will be in about an hour, or rather more; take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an hour; rub it through a tammy, add the sugar, 1/2 pint of cream that has boiled, and, if you prefer, cut the crust of the roll into small round pieces, and pour the soup over it, when you serve.
Time: 2 hours, or rather more.
Notes: All white soups should be warmed in a vessel placed in another of boiling water. (_See_ BAIN MARIE, No. 87.) 184.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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