Chicken Panada

Ingredients

• 1 whole chicken
• 1 quart water
• salt
• pinch nutmeg
• small piece lemon peel

Instructions

1. Boil a chicken in a quart of water until it is more than half cooked. Remove the chicken and let it cool. Take off the skin and cut away the white parts. Pound these white parts to a paste in a mortar with a small quantity of the cooking liquor. Season the paste with salt, a little nutmeg, and the least piece of lemon peel.
2. Boil this mixture gently, thinning it with the remaining liquor in which the fowl was boiled until it reaches the desired consistency—it should be rather thicker than cream.