Purée à la Reine, or Coulis à la Reine (Chicken and Rice Purée Soup)

Ingredients

• 1 fowl weighing 750 to 800 grammes
• 1 litre and a half Consommé blanc
• 125 grammes rice
• a little extra Consommé
• 4 egg yolks
• 2 décilitres cream
• 200 grammes butter

Instructions

1. Cook the drawn fowl with the Consommé blanc and the rice.
2. When it is cooked, take out 80 grammes of breast fillet and reserve it for the garnish.
3. Bone the rest of the fowl and pound the flesh, adding the rice and a little Consommé.
4. Pass through the étamine and let the purée come to the boil once only.
5. Just at the moment of serving, finish with a liaison of the 4 egg yolks slaked with the cream, and the butter.
6. Garnish with the reserved fillet cut into small dice.