Potage à la Reine, also called Königinsuppe in German and Koninginnesoep in Dutch, all of which translate as "Queen's soup", is a European soup made with chicken gently cooked in broth with vegetables, thickened with with cream or butter and flour.
Potage à la Reine, or Cream of Fowl
Source: La Cuisine Française, French Cooking for Every Home; Tanty, François; 1896
1 hen or chicken
1 onion
1 carrot
1 stalk of celery
2 or 3 quarts of water
1st Take one chicken and allow it to cook for 2 hours in 1/2 gallon of watter with 1/2 veal of beef knuckle, 1 onion, 1 carrot, 1 stalk of celery
2nd When the chicken is quite tender let it drip and strain the stock through a napkin
3rd Take the chicken off, put the fillets apart, and pound the remainder of the flesh in a mortar
4th Add, little by little, while beating, the stock and sift that paste through a sifter so as to obtain a pap.
5th Let melt in a saucepan 2 tablespoonfuls of butter with 1 1/2 tablespoonsful of flour; pour the pap in, let it become hot, but don't allow it to boil. When ready to serve add the chicken fillets, cut into small dices.