Another Queen's Soup Recipe

For a small terrine take about three quarters of a pound of almonds;

blanch, and pound them very fine. Cut up a fowl, leaving the breast

whole, and stew in consomme. When the breast is tender, take it out,

(leaving the other parts to stew with the consomme) pound it well with

the almonds and three hard-boiled yolks of eggs, and take it out of the

mortar. Strain the consomme, and put it, when the fat is skimmed off, to

the almonds, &c. Have about a quarter of a pint of Scotch barley boiled

very tender, add it to the other ingredients, put them into a pot with

the consomme, and stir it over the fire till it is boiling hot and well

mixed. Rub it through a tamis, and season it with a little salt; it must

not boil after being rubbed through.

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