Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (N0.99), adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful of salt, twelve whole peppers, and three cloves. Boil thoroughly for thirty minutes; then strain through a fine sieve; put in half a cupful of cream, and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen, or croutons souffles instead of the chicken.

83. Cream Of Game

The same as for No. 82, using game instead of chicken; the same quantity of each being needed.