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Chicken, Hollandaise

Neatly draw a very small, tender fowl, tear off the skin, detach the legs, then remove all the meat from the body and legs, and cut the meat in half-inch-square pieces. Place in a saucepan with a finely chopped white onion and brown over a slow fire for ten minutes, frequently stirring meanwhile. Moisten with a quart broth and three pints water, season with two teaspoons salt and a half teaspoon pepper, and add all the chicken bones, with one medium carrot cut in quarters. Tie in a bunch two leeks, two branches parsley, two branches celery, one sprig thyme, one bay leaf and two cloves and add to the soup. Let boil for forty minutes, add three ounces raw rice and cook for forty minutes longer, take up the bouquet and bones, skim the fat from the surface, pour the soup into a tureen and serve.