Chicken Panada Soup.
The liquor in which your chickens were boiled yesterday.
1 large cup of minced cold chicken, very fine.
½ cup fine crumbs.
2 beaten eggs stirred into a cup of boiling milk.
Pepper, salt, and a pinch of mace.
1 tablespoonful of butter.
Take the fat from the cold “stock.” Heat the latter to boiling and add the chicken, minced as finely as it can be cut. Pepper and salt to taste, and simmer one hour. Make ready your hot milk, at the end of that time, pour upon the beaten eggs; stir over the fire two minutes and add the butter, and when this is melted, the crumbs. Take at once from the fire; put into the tureen and pour in the soup through a colander, rubbing into it all the meat that will pass the holes. Stir well, and serve. This soup is very nice.