Queen Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take a fine large chicken, clean it nicely and put it whole into a pot containing about five quarts of water. Add chopped onion, thyme, bay leaf, one carrot, a small bunch of celery, and one cup of...
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Ingredients
- A Chicken
- ¼ Pound of Rice
- ½ Pint of Cream
- ½ Blade of Mace
- A Sprig of Thyme
- 4 Sprigs of Parsley
- Salt
- Pepper
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