_Zuppa Regina_
1 cup cooked chicken
1/4 cup bread crumbs
1/4 cup milk
Yolk of 1 egg, if desired
5 or 6 blanched almonds
1 quart chicken stock
1 slice stale bread
Fat for deep frying
Grind the meat and almonds in a meat grinder, or chop very fine. Soak
the bread crumbs in the milk, and rub all these ingredients to a very
smooth paste. Add the hot broth. If you wish the soup to be richer and
have a more milky consistency use the yolk of an egg, which should be
beaten and have a few tablespoons of the hot broth stirred into it
before adding to the soup. Do not let the soup boil after the egg is
added or it will curdle.
Cut the stale bread into cubes and fry in deep fat. Put these croutons
in the soup, and send it to the table with a dish of grated cheese.