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Royal soup (potage a la reine)
8 servings
Separate the meat of the newly toasted chicken from the bones and put it in a boiling broth. Cook on a low heat for 15-20 minutes. Remove the meat, cool and pass through a meat grinder with almonds and bread wetted in the broth. Add a few spoons of stock to the rolled chicken meat and wipe through a sieve into a saucepan of stock. Before serving, heat the soup in a water bath. Put a slice of butter-fried bread in each plate.
Separate the meat of the newly toasted chicken from the bones and put it in a boiling broth. Cook on a low heat for 15-20 minutes. Remove the meat, cool and pass through a meat grinder with almonds and bread wetted in the broth. Add a few spoons of stock to the rolled chicken meat and wipe through a sieve into a saucepan of stock. Before serving, heat the soup in a water bath. Put a slice of butter-fried bread in each plate.
chicken - 1 pc., Meat broth - 6 glasses, almonds to taste, white bread - 100 g
