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Chicken Soup, Australian

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2381. Chicken Soup, Australian

Singe, cut off the head and feet from a small, tender fowl. Draw, detach the breast and legs from the body, cut off all the meat from the bones and cut it in half inch pieces. Heat two tablespoons melted butter in a saucepan, add the meat and gently brown ten minutes, slightly stirring meanwhile. Moisten with three quarts water, add all the bones. Tie in a bunch two leeks, two branches celery, two branches parsley and one branch chervil, and add to the soup. Season with two teaspoons salt and half teaspoon pepper and let boil one hour. Add three ounces raw rice, then let boil forty minutes more. Remove the bones and bouquet. Skim fat from the surface of the broth. Heat in a saucepan one half ounce butter, add one and a half ounces flour, stir well, then pour the soup into this pan, mix well, and let boil ten minutes. Add half teaspoon curry powder, mix well, pour the soup in a tureen and serve.