82 | Cream of Chicken.
—Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (No.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 croûtons soufflés instead of the chicken.