Purée of Chicken ( Giuseppe Romanii ).
Chef de Cuisine of the Cooking-school in New York.
Ingredients: One and a half pounds of chicken, one and a half quarts of white stock (made with veal), half a sprig of thyme, two sprigs of parsley, half a blade of mace, one shallot, a quarter of a pound of rice, and half a pint of cream.
Roast the chicken, and when cold cut off all the flesh; put the bones into the white stock, together with the thyme, mace, parsley, shallot, and washed rice; boil it until the rice is very thoroughly cooked. In the mean time, chop the chicken; pound it in a mortar; then pass it through a sieve or colander, helping the operation by moistening it with a little of the stock. Strain the balance of the stock, allowing the rice to pass through the sieve.
Half an hour before dinner, add the chicken to the stock and heat it without boiling. Just before serving, add to it half a pint of boiling cream. Season with pepper and salt.