Purée of Fowl à la Reine Margot
1 fowl
1 quart water
¹⁄₂ pint cream
3 ozs. pounded almonds
1 tea-cup bread crumbs
Boil the fowl in a quart of water. When the fowl is tender, take it out and set it aside. Skim the broth and pour it into a basin. Cut all the meat off the fowl. Chop it very fine and pound it. Add to it the bread crumbs (which must be very finely grated), and the pounded almonds. Put all through a tammy and add to the broth. Season. Add the boiling cream. The yolks of three eggs can also be added if desired (see [p. 50]).