Puree of Chicken

Cut off two pounds of meat from a cooked chicken, suppress all the skin and nerves, and pound the remainder with a piece of butter and two-thirds of its quantity of very consistent boiled rice. Strain through a tammy (No. 170), and set this puree in a saucepan, season, add to it two spoonfuls of good, well reduced and thick veloute (No. 415), and heat it without allowing it to boil, and without ceasing to stir; incorporate into it at the last moment two ounces of fine butter.