Roast a small chicken, and take out the breasts, or use more of the meat
if preferred, and add a little salt; chop it as fine as possible, pound
it, and pass it through a colander. Soak half the amount of the crumb of
French rolls, or good bread (not too fresh), in tepid milk; squeeze it
nearly dry, and mix it with the chicken. Thin it with a little strong
chicken broth (which may be made with the remainder of the chicken) or
with boiling water. Serve it in a custard-cup, to be eaten with a spoon.
For convalescents, a very little finely minced parsley may be added.