Roast a large chicken. Clear all the meat from the bones, chop, and
pound it thoroughly with a quarter of a pound of boiled rice. Put the
bones (broken) and the skin into two quarts of cold water. Let it simmer
for some time, when it will make a weak broth. Strain it, and add it to
the chicken and rice. Now press this all through a sieve, and put it
away until dinner-time. Take off the grease on top; heat it without
boiling, and, just before sending to table, mix into it a gill of
boiling cream. Season carefully with pepper and salt.
PURÉE OF CHICKEN (_Giuseppe Romanii_).
Chef de Cuisine of the Cooking-school in New York.
Ingredients: One and a half pounds of chicken, one and a half quarts of
white stock (made with veal), half a sprig of thyme, two sprigs of
parsley, half a blade of mace, one shallot, a quarter of a pound of
rice, and half a pint of cream.
Roast the chicken, and when cold cut off all the flesh; put the bones
into the white stock, together with the thyme, mace, parsley, shallot,
and washed rice; boil it until the rice is very thoroughly cooked. In
the mean time, chop the chicken; pound it in a mortar; then pass it
through a sieve or colander, helping the operation by moistening it with
a little of the stock. Strain the balance of the stock, allowing the
rice to pass through the sieve.
Half an hour before dinner, add the chicken to the stock and heat it
_without boiling_. Just before serving, add to it half a pint of boiling
cream. Season with pepper and salt.