Is so called from its having been said to be a favorite soup at the table of Her Majesty.

Stew two or three young fowls for about an hour in good fresh-made veal broth: then take them out, skin them, and pound the breast, or only the white meat, in a mortar until it becomes quite smooth. That done, mash the yolks of three or four hard-boiled eggs with the crumb of a French roll soaked either in the broth or in milk, and mix this with the pounded meat to form a paste, which must be afterwards passed through a sieve. During this operation the bones and skin have been left stewing in the broth, which must then be strained, and the paste put gradually into it: then let it boil briskly for a short time, stirring it all the while to ensure its thorough mixture. When that is done take it from the fire; warm a pint or more of cream, and pour it gently into the soup.

This being a delicate white soup, the broth should only be seasoned with salt and mace, nor should there be any other vegetable used than celery; but the cream may be flavored with almonds.