Chicken Soup, Queen Style.

Queen style chicken soup combines the rich flavors of chicken and veal and adds bechamel sauce for a distinct flavor.

Take two fowls and a knuckle of veal and prepare a soup; strain it and put it back into the saucepan to boil. Cut off the fillets from two fowls in the meantime, and put them into a stewpan with a little butter and cook. Cut them up in small pieces and pound in a mortar, adding one ounce of rice boiled in broth, four ounces of breadcrumbs and a little salt. Put the whole into a saucepan with two tablespoonfuls of bechamel sauce and half a pint of fowl broth and stir over the fire with a wooden spoon until done, taking care that the liquor does not boil. Rub the whole through a fine sieve, warm it without boiling, and serve in a tureen with small pieces of toasted bread.