Take a good three pound chicken; raise the fillets, break up the bones and put them into a saucepan, with three quarts of broth; leave to boil for an hour, then strain the liquid through a fine sieve. Saute the removed fillets, then pound them with four hard boiled egg-yolks, and mix in slowly a pint of veloute; also two quarts of stock. Strain the puree through a tammy, heat up without letting it boil, and just when ready to serve incorporate in two ounces of fresh butter, working it well into the soup. Serve separately a garnishing of pearl barley, and puff paste croutons cooked white, meaning cooked in a very slack oven.

(270). Puree Of Chicken A La Reine (Puree De Poulet A La Peine)

For Twelve Persons

Garnish the bottom of a braziere with slices of fat pork, minced carrots and onions, and a bunch of parsley garnished with a little thyme and bay leaf; place on top one chicken, moisten with a pint of broth, and let it reduce slowly but entirely; moisten again with two quarts of broth, let the liquid come to a boil, then skim it off and continue boiling until the chicken is thoroughly cooked. Remove all the meat from the chicken without any skin or fat, and pound this with half a pound of very fresh bread-crumbs, season it with salt and nutmeg, then moisten with the stock, rub this through a tammy, and heat it up without boiling, adding to it an almond-milk prepared as follows: Pound one ounce of freshly peeled almonds, add gradually to it one [lint of milk and press this forcibly through a napkin. Just when ready to serve, put into the soup three ounces of fine butter, stirring it continually until thoroughly melted. Serve the soup with a garnishing of small quenelles, bead-shaped, of three-sixteenths of an inch in size, made of quenelle and cream forcemeats (Nos. 75, 89), half and half of each, and laid through a cornet on a buttered baking sheet, then poached in boiling water.