Recipe For Cooking Puree Of Chicken

1/4 cup of pork lardoons. 2 1/2 quarts of cold water. 1/4 cup of chopped onion. 1/2 pound of white bread. 1/4 cup of chopped carrot. Salt. Mace. Parsley with thyme and bay leaf. 1 ounce of blanched almonds. 1 four-pound fowl. 1 pint of milk. 3 ounces of butter.

Put the lardoons, onion, carrot, and the parsley, garnished, into the soup kettle, with the fowl above them; add one pmt of the water and let slowly reduce to a glaze, then add the rest of the water; let boil once, then simmer until the chicken is tender. Remove the chicken and pound the meat (without skin, fat, or bone) with the bread crumb, moistening with the broth as needed. Season with salt and mace and press through a purée sieve; reheat without boiling, add one pint of almond milk, and, when ready to serve, stir in gradually the butter. Serve small chicken quenelles made from part of the breast in the soup. To make the almond milk, pound the freshly blanched almonds in the mortar, adding a little milk to moisten, then heat with the milk and press through a napkin.