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WHITE SOUP (a la Reine)

Roast a fowl, pick the flesh from the bones, free it from skin and sinew, mince a pound of it to a smooth paste, moistening with a quarter of a pint of stock and a slice of fresh butter. Have ready three-quarters of a pound of Carolina rice which has been boiled gently till tender in three pints of white stock. Put it into the mortar, and pound it with the other ingredients. Put the pulp into a stewpan, moisten with two pints of white stock, and rub it through a fine sieve. Heat it again in the stewpan, and when it is quite hot season with pepper and salt, stir into it half a pint of boiling cream, and serve immediately. The stock for this soup may be made by stewing the bones and trimmings of the fowl with a slice of lean veal, a large carrot, a few sticks of celery, and an onion. If liked, a dessert-spoonful of gelatine may be substituted for the veal. Time, altogether, three to four hours. Probable cost, 5s. 10d. for this quantity, supposing the fowl to cost 3s. 6d. Sufficient for six or eight persons.