Chicken Panade

Boil a large fowl in a quart and a half of water, and boil down to a quart. Skim the fowl and pound it, bones and all, in a mortar. Spread this paste in a sieve and rub it through. Then pour over it the liquor in which the fowl was boiled, and pour the mixture hot over a stale French roll, well grated. Take a little frequently throughout the day.

From page 12 of the 1904 edition.

Original page from the book