Take a pair of large fat fowls. Cut them up. Butter the inside of
the soup-pot, and put in the pieces of fowl with two pounds of the
lean of veal, cut into pieces, or with four calf's feet cut in
half. Season them with a tea-spoonful of salt, a half tea-spoonful
of cayenne pepper, and a dozen blades of mace. Cover them with
water, and stew it slowly for an hour, skimming it well. Then take
out the breasts and wings of the fowls, and having cut off the
flesh, chop it fine. Keep the pot covered, and the veal and the
remainder of the fowls still stewing.
Mix the chopped chicken with the grated crumb of about one quarter
of a loaf of stale bread, (a six cent loaf,) having soaked the
crumbs in a little warm milk. Have ready the yolks of four hard
boiled eggs, a dozen sweet almonds, and half a dozen bitter ones
blanched and broken small. Mix the egg and almonds with the
chopped chicken and grated bread, and pound all in a mortar till
it is well incorporated. Strain the soup from the meat and fowl,
and stir this mixture into the liquid, after it has stewed till
reduced to two quarts. Having boiled separately a quart of cream
or rich milk, add it hot to the soup, a little at a time. Cover
it, and let it simmer a few minutes longer. Then send it to table.
These two soups (the brown and the white) are suited to dinner
parties.