Puree Of Chicken

Remove all the skin and bones from part of a roast chicken. Chop the meat, pound it in a mortar and rub it through a sieve. Take the bones of the chicken and boil them for several hours with a shalot, a small piece of carrot, two leaves of celery, a bouquet of herbs, and enough water to cover them. Strain through a hair sieve and remove all the fat. Add the pounded meat, and simmer until it is sufficiently thick; add half a gill of cream, a few drops of lemon juice, and a small lump of sugar.

Creme De Volaille

Melt half an ounce of butter and half an ounce of flour together in a saucepan, and add half a gill of white stock. Take the flesh of half a chicken, chop, pound it, and rub it through a sieve. When the sauce is cool, add one egg and half a pint of whipped cream, and mix all together. Put it into a buttered mould and steam for a quarter of an hour.

Steamed Sole

Skin and fillet a sole; wash and dry the fillets, and put them in a jam-pot just large enough to hold them; sprinkle a little salt and lemon juice over them, and cover them with a buttered paper. Put the jam-pot into a saucepan half full of boiling water. Cover it tightly, and let it boil for ten minutes. Mix an ounce of butter with one ounce of flour in a saucepan over the fire, add one gill of milk and liquor from the fish, and cook for ten minutes, stirring well. Pour this sauce over the fillets, and garnish with slices of lemon and a sprig of parsley on the top of each fillet.-{Art of Feeding the Invalid.)