Cut up the chicken, and break all the bones; put it in a gallon of cold
water; let it simmer for five hours, skimming it well. The last hour
add, to cook with the soup, a cupful of rice and a sprig of parsley.
When done, let the kettle remain quiet a few moments on the kitchen
table, when skim off every particle of fat with a spoon. Then pour all
on a sieve placed over some deep dish. Take out all the bones, pieces of
meat, and parsley. Press the rice through the sieve. Now mix the rice,
by stirring it with the soup, until it resembles a smooth _purée_.
Season with pepper and salt.