The Blue Grass Cook Book

page 42

      PUR‰E OF CHICKEN
E. D. P.

  1 large chicken,

  1 small knuckle of veal,

  3 quarts of water,

  1/4 pound of rice,

  1 bunch of parsley,

  1 blade of mace,

  1/2 teaspoonful of celery seed,

  1 coffeecupful of boiling cream,

  Salt and pepper to the taste.

Put the chicken and veal on with 3 quarts of water, together with the rice,
parsley, mace, and the celery seed, tied in a muslin bag. Boil gently until the
chicken is thoroughly done, taking care to skim well all the time it is boiling.
Take out the veal, bone, cut, and pound the chicken in a mortar; moisten it with
a little of the stock, and pass it through the colander. Strain the stock,
pressing the rice through the sieve. Return the chicken to the stock, season,
and just before serving, pour in the cream. Heat thoroughly, but don't boil.

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