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Creme of Chicken, Chevreuse

Cut head off, draw and wipe a fowl of about three pounds; place it in a large saucepan with a sliced carrot, two sliced onions, three sliced leeks, three sliced branches celery, two branches parsley, one branch chervil, one clove garlic, one ounce raw lean bacon, one ounce raw lean ham, one bay leaf, one sprig thyme, one clove, twelve allspice, four quarts water, one level tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover pan and let slowly boil two hours and a half. Finely slice three ounces well-cleaned, fresh mushrooms, place in a large saucepan with one and a half ounces butter and brown fifteen minutes, stirring meanwhile; lift them up with a skimmer and place in mortar, and keep butter in pan on corner of range until required. Remove fowl from broth, skin and bone it, place meat in the mortar with mushrooms and thoroughly pound both to a smooth paste, place and keep on a plate. Add two and a half ounces flour to mushroom butter, mix well while heating for one minute, then strain broth through a Chinese strainer into this roux; gradually add the fowl and mushrooms, mixing on range until it comes to a boil, then add one gill cream; and let boil twenty-five minutes. Dilute two egg yolks with quarter gill cream and the juice of half a lemon, add to the soup, mixing while heating for three minutes, but not allowing to boil. Remove, strain through a sieve into a basin, then through a cheesecloth into a soup tureen, add three tablespoons boiled rice, mix a little and serve.