Soup a la Reine (I)

Ingredients

• 1 large fowl
• 1 oz sweet almonds
• the crumb of 1 1/2 French roll
• 1/2 pint cream
• salt to taste
• 1 small lump of sugar
• 2 quart good white veal stock, No. 107

Instructions

1. Boil the fowl gently in the stock till quite tender, which will be in about an hour, or rather more;
2. take out the fowl, pull the meat from the bones, and put it into a mortar with the almonds, and pound very fine.
3. When beaten enough, put the meat back in the stock, with the crumb of the rolls, and let it simmer for an hour;
4. 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.