Puree of Pullet or Guinea Fowl a la Washburn

Roast some small pullets or guinea fowls, remove all the meat, and suppress from this the fat and skin; break up the carcasses and put them into a saucepan with some minced carrots, leeks, a bunch of parsley and bayleaf. Cut half a pound of breast of pork; put two ounces of butter into a saucepan with the pork and fry together for a few minutes, then add the leeks, carrots and bunch of parsley, also the carcasses; moisten with six quarts of beef stock, season with salt, pepper-corns and two cloves, and boil up the liquid, skim off the fat and continue boiling for one hour, then strain through a sieve. Pound the meat taken from the pullets or guinea fowl with twelve hard boiled egg-yolks and two ounces of butter, diluting it with the stock, heat it up and have it boil for a few minutes, season, and stir in four ounces of butter, working it in the soup with a spoon until it is entirely melted, then pour it into the soup tureen and serve the following garnishing separate:

Garnishing.—Saute four ounces of chicken livers; pound and press them forcibly through a sieve, adding four egg-yolks and some cooked fine herbs. With this preparation make small half inch diameter balls, roll them in egg and bread-crumbs, and fry them in clarified butter.