Bragance Soup

Blanch half a pound of rice, drain, and put it into two quarts and half of boiling white broth, then set the saucepan on the side of the range. Roast a chicken, cut it up, break the carcass, and put the pieces into the soup, with the severed thighs, a few slices of raw celery root and some mushroom parings; cook the soup for one hour; skim off the fat, strain it without pressing, then return it to the saucepan to let boil on the side of the fire, and season with salt. Pound the white chicken meat with the addition of a piece of butter, press it through a tammy, and add to this preparation: one whole egg, eight yolks, two tablespoonfuls of veloute (No. 415), and as much raw cream, season and poach these in timbale molds (No. 5, Fig. 137), buttered; at the last minute, pour the soup into the tureen, adding to it a few spoonfuls of green peas, and serving the timbales cut crosswise in a separate vegetable dish.