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Regency White Soup

whitesoup

“As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough I shall send round my cards.”
Charles Bingley, Pride and Prejudice

Wilma Paterson, author of “The Regency Cookbook” relates that, “regency white soup is a very old recipe. As a delicate veal broth, it was made in Scotland as soup-a-la-reine, a remainder of the ‘Auld Alliance’ between Scotland and France. A more elaborate version, Lorraine soup (possibly a corruption of La Reine) it appeared frequently on fashionable dinner and supper menus during the Regency.” White Soup seems to have been made from veal or chicken stock (broth), egg yolks, ground almonds and cream. Served with negus* (hot sweetened wine and water) they were warming and intoxicating beverages at balls.

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