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Bisque, Bonne Bouche

Cut half a medium raw fowl in very small pieces (meat and bones), place in a large saucepan with half a sliced carrot, a sliced onion, two sliced leeks, a sliced branch celery and two ounces butter. Set pan on brisk fire and brown fifteen minutes, then add two ounces flour, stir well and lightly brown six minutes more, lightly stirring meanwhile. Pour in a quart white broth, one pint of demi-glace, one pint pure tomato juice, and add two branches parsley, one branch chervil, one bay leaf and one clove. Season with teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg, mix well and simmer one hour. Skim off fat once in a while. Place six fresh chicken livers in a small saucepan with tablespoon melted butter, the scraped red part of a carrot, three chopped shallots, one crushed bay leaf, saltspoon thyme, and gently brown on brisk fire five minutes. Pour in half gill sherry. Cover pan and cook ten minutes. Transfer the whole to a mortar and pound to a pulp, then add the pulp, little by little, to the soup, mix while boiling five minutes. Add an ounce butter in little bits; mix well. Pass the soup through a sieve into a basin, then through a cheesecloth into a tureen and serve with croutons, separately.