Rissolettes a la Renan

Prepare a chicken puree by pounding together half a pound of chicken and half a pound of rice cooked in white broth, adding half a pint of bechamel (No. 409), two ounces of fresh butter and some meat glaze (No. 402); season, press through a tammy, let get thoroughly cold, then finish making the rissolettes the same as for a la pompadour (No. 956).