670—Coulis de Volaille, otherwise à la Reine

Poach in one quart of white consommé a cleaned fowl weighing about three lbs. and two oz. of rice previously No. 273, Blanchings. Having cooked the fowl, withdraw it, raise its fillets, and put them aside. Bone the remainder and finely pound the meat. When the latter is a smooth paste mix therewith the rice, which should be very well cooked, add the necessary amount of white consommé to the purée, and rub through tammy. Bring the cullis to the boil and pass it through a fine strainer.

Finish the preparation, when dishing up, with a leason composed of the yolks of three eggs, one-sixth pint of cream, and three oz. of butter.

Garnish with the reserved fillets cut into small, regular dice.

This soup may also be prepared as a velouté or a cream.