tough parts from the gizzards, and put hearts, livers and gizzards
together and chop rather coarse. Return them to the liquor in which
they were boiled, and add the quart of stock. Have the vegetables cut
fine, and fry them in the butter until they are very tender (about
fifteen minutes), but be careful they do not burn; then add the dry
flour to them and stir until the flour browns. Turn this mixture into
the soup, and season with pepper and salt. Cook gently half an hour
and serve with toasted bread. If the chicken bones are used, put them
on to boil in three quarts of water, and boil the giblets with them.
When you take out the giblets, strain the stock through a sieve and
return to the pot; then proceed as before.


Potage a la Reine,

Boil a large fowl in three quarts of water until tender (the water
should never more than bubble). Skim off the fat, and add a teacupful
of rice, and, also, a slice of carrot, one of turnip, a small piece of
celery and an onion, which have been cooked slowly for fifteen minutes
in two large table-spoonfuls of butter. Skim this butter carefully
from the vegetables, and into the pan in which it is, stir a table-
spoonful of flour. Cook until smooth, but not brown. Add this, as well
as a small piece of cinnamon and of mace, and four whole cloves. Cook
all together slowly for two hours. Chop and pound the breast of the
fowl very fine. Rub the soup through a fine sieve; add the pounded
breast and again rub the whole through the sieve. Put back on the fire
and add one and a half table-spoonfuls of salt, a fourth of a
teaspoonful of pepper and a pint of cream, which has come just to a
boil. Boil up once and serve. This is a delicious soup.