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Chicken soup (potage à la reine)

Chicken soup (potage à la reine) from Erken 1914: a butter-flour thickening thinned with 2 liters chicken bouillon, enriched in the tureen with 2 egg yolks, 1 dl cream, and 2 dl Madeira. Seasoned with salt and cayenne and served with chicken quenelles, asparagus, or choux puffs with chicken purée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 47 (falt i det fri)

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About the dish

"Potage à la reine" was a fine, thickened chicken soup enriched with egg yolks, cream, and Madeira. Erken suggests chicken quenelles, asparagus, or small choux puffs filled with chicken purée as garnish.

How to make it

  1. 1

    Make the thickening

    Stir the butter and flour together, thin with the chicken bouillon, and let the soup simmer for 15 minutes.

  2. 2

    Enriching

    Whisk the egg yolks thick and stir in the cream and the Madeira. Pour the mixture into the soup tureen.

  3. 3

    Combine and season

    Whisk the boiling soup into the egg mixture in the tureen. The soup must not boil afterward. Season with salt and cayenne.

  4. 4

    Garnish

    Serve chicken quenelles, asparagus, or small choux puffs filled with chicken purée in the soup.

Changes from the original

Measurements converted to modern units (g, l, dl). "¼ hour" is written as 15 minutes. It is specified that the soup must not boil after the egg yolks are whisked in.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 47) → 1949 (korrekturlest, s. 59)~43% av teksten endretfjernetlagt til
(Potage à la reine.) 50 gr. smør 50 gr. hvetemel 2 1. l. hønsebuljong 1 del. dd. fløte 2 eggeblommer eggeplommer 2 del. dd. madeira cayenne eller hvitvin kajenne salt. Smør og mel røres sammen, spædes spes med kraften, smaakoker ¼ småkoker 1/4 time. Eggeblommerne Eggeplommene vispes tykke, irøres fløten og vinen, haves has i terrinen, og den kokende suppe vispes i. Krydder efter smak. I suppen serveres hønsekjøtboller, hønsekjøtt boller, asparges eller smaa vandbakkelser, fyldt små vannbakkelser, fylt med hønsepuré.

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Frequently asked questions

How long should the soup cook?
The butter and flour thickening is thinned with the chicken bouillon and simmers for about 15 minutes (¼ hour). Total preparation is around 40 minutes.
Why do the egg yolks go in the tureen and not the pot?
The egg yolks are whisked thick with cream and Madeira and placed in the soup tureen. The boiling soup is then whisked into this – this enriches the soup without the eggs coagulating and splitting.
What is served in the soup?
The original suggests chicken quenelles, asparagus, or small choux puffs filled with chicken purée.
Which spices are used?
Cayenne and salt, added to taste at the end. Madeira (2 deciliters) gives the soup its characteristic flavor.

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