FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
REINE (QUEEN)
Barer-Stein, Thelma. 1999. You eat What You Are People, Culture and Food Traditions. Firefly Books. Toronto
are qualifications applied in French to a category of chicken whose size is intermediate between poulet de grain and the fat hen or poularde.
The name is also given to a preparation of chicken puree or of a mixture of cut up chicken with mushrooms and truffles bound with an Allemande sauce or Chicken veloute sauce. This name is also given to a thick soup made with chicken puree.
