Chicken Panada
1 chicken
1 French roll
1 quart cold water
Skin a chicken and boil it gently until tender. Remove it from the liquid and let it cool. Then cut off the white meat, pound it in a mortar. Mix with it the crumb of a French roll that has been soaked in broth. Add a little of the broth the chicken was boiled in. Pass through a tammy. Dilute with broth. Salt. Heat gently, but do not allow it to boil.
A table-spoon of well-boiled rice may be substituted for the crumb of a French roll.