Reine is the French word for queen, this would therefore be in English "Queen's Soup."

It is a puree soup like the potato cream and puree of beans, but thickened, instead, with the paste or puree of pounded chicken and rice.

Take:

3 quarts chicken broth.

4 solid cups chicken meat. 1 heaped cup boiled rice.

1 quart cream or good milk.

Procure 4 cupfuls of clear chicken meat tender enough to mash to a paste, either from two or three young chickens roasted, or 1 large fowl boiled. Mince it fine, pound it smooth, add the rice while pounding, pour in some of the broth to. moisten it, then rub it through a perforated tin gravy strainer or a sieve.

The chicken (or veal) broth should have a small bunch of parsley, i stalk of celery, a small piece of onion and piece of broken nutmeg boiled in it, and if obtainable a sprig of green thyme, and after that be strained. Mix it boiling hot with the puree of chicken and rice; set on bricks or at the back of the stove to keep hot without boiling, and boil the cream separately and pour it in at last. Serve with soufflee crouton, No. 736.

Another way is to make a cream of rice with chicken meat in it cut small, and no croutons.