Mulligatawny Soup (Soupe Mulligatawny)

Ingredients

• 1 medium chicken
• 1 and three quarter litres white Consommé
• half a carrot
• half an onion
• 1 bouquet of parsley and celery
• 25 grammes mushroom peelings
• 1 medium onion
• 50 grammes butter
• 20 grammes starch
• 1 teaspoonful Curry powder
• 1 and a half decilitres cream
• 125 grammes rice à l'Indienne

Instructions

1. Cut up 1 medium chicken as for a fricassée and cook it with 1 and three quarter litres of white Consommé, half a shredded carrot, half a shredded onion, a bouquet of parsley and celery, and 25 grammes of mushroom peelings.
2. Separately, colour 1 medium chopped onion in 50 grammes of butter, sprinkle with 20 grammes of starch and a teaspoonful of Curry powder.
3. Moisten with the chicken cooking liquor and cook very gently for 10 minutes.
4. Pass through the tammy, let it clear at the side of the fire a quarter of an hour, and finish with 1 and a half decilitres of cream.
5. Put the trimmed pieces of chicken in the soup tureen and pour the stock over through the chinois.
6. Send 125 grammes of rice à l'Indienne separately.