Soupe A La Reine Or Queen's Soup

Soak a knuckle of veal and part of a neck of mutton in water; put them

in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil

and scum it; then season with a head or two of celery; boil this down;

take half a pound of blanched almonds, and beat them; take two fowls,

half roasted, two sweetbreads set off; beat these in a mortar, put them

in your stock, with the crumbs of two French rolls; then rub them

through a tamis and serve up.