Puree of Capon a la Jussienne

Prepare a delicate quenelle forcemeat as for No. 89; put a pound of this into a buttered mold furnished with a socket, and let poach by placing the mold in a saucepan containing boiling water, to half its height, and placing it on the fire; at the first boil take it off, and set it in a very slack oven until poached; then unmold, and let get cold. Pound this preparation in a mortar, diluting it with two quarts of broth and one quart of veloute (No. 415); strain through a sieve or tammy, and heat up without boiling; just when ready to serve, stir the broth well, and season it with salt and nutmeg, adding three ounces of butter, working it in until it is all melted. Pour the soup into a soup tureen. For garnishing have some rice blanched and cooked in white consomme, also some croutons made of fragments of puff paste (No. 146), cut a quarter of an inch square; they should be cooked in a very slack oven, and when done, served separately.