In making broth, the wine may be omitted, and in its place the beaten yolk of an egg added. In which case it will only be necessary to strain it instead of passing it through a jelly bag. Sago or tapioca, which has been boiled till tender, should be added.
Chicken Broth
One chicken
1 quart of cold water
Juice of a lemon
Boiled rice or vermicelli
Cut up a chicken into small pieces. Remove the meat from the bones as much as possible. Crush the bones. Cover meat and bones with a quart of water. Heat very slowly. Simmer until perfectly tender. When tender strain off the liquid. Let it get cool. Remove the fat. Heat again, adding a little salt and a few drops of lemon juice. Allow the broth to boil for five minutes. Strain through a napkin. Add a little well boiled rice or vermicelli, and a little of the white meat of the chicken cut in dice.
Chicken Custard
1 chicken
3 pints of cold water
2 yolks of eggs
Clean, skin and cut up a young chicken. Put it into a stew-pan with about three pints of cold water. Heat very slowly. Skim carefully when it boils. Allow it to simmer for an hour. Strain off the liquid through a napkin.
To each half pint of broth add the yolks of two eggs. Put in a double boiler and stir until it thickens (see [p. 50]). Serve at once.
Chicken Panada
1 chicken
1 French roll
1 quart cold water