La Reine

[Pricilla Igoe]

Ahhhhthe bouches la reine! A great classic of French and Alsatian cuisine that we sometimes dare not try. Puff pastry crusts and a creamy filling... A real treat! For a festive meal or a nice Sunday lunch with the family, here's a homemade recipe that's sure to please!

The Journal fr die reine und angewandte Mathematik is the oldest mathematics periodical still in existence. Founded in 1826 by August Leopold Crelle and edited by him until his death in 1855, it soon became widely known under the name of "Crelle's Journal". In the 190 years of its existence, "Crelle's Journal" has developed to an outstanding scholarly periodical with one of the worldwide largest circulations among mathematics journals. It belongs to the very top mathematics periodicals, as listed in ISI's Journal Citation Report.

Submission

Manuscripts should be submitted in electronic form to the editor most closely associated with the topic discussed, in case of doubt to the Managing Editor. Names and addresses of the editors (including e-mail addresses) are given in the Editorial Information.

To facilitate the publication process, authors are encouraged to submit the final manuscript typed using plain TEX or one of its derivatives. Please download the class file here. In doubt please consult the editor concerning details before sending an electronic manuscript.

In this journal, authors have the option to publish their article under an open access license. Open Access allows you as an author to retain copyright and share your findings with colleagues and interested parties worldwide without any restraints.

Please note that authors from institutions with which we have a transformative agreement can publish open access without paying an article processing charge (APC). More information on the eligible institutions and articles can be found under the "Funding and Support" tab here.

The recipe for potage la reine most probably dates from the 15th century, and was thus named in honour of queen Marguerite of Valois, the first wife of Henri IV. It was served at court at least once a week. It even entered the menus of hospitals as its ingredients made it a hearty and nourishing dish.

The recipe also crossed the channel, and makes an appearance in Pride and Prejudice by Jane Austen. The soup features in a scene where it is discussed as a necessary part of throwing the ball at Netherfield, and it was intended for the reinvigoration of the guests. You can read more about this here (external link).

3a8082e126