Purée Reine Caroline.—Mix five or six tablespoon
fuls of rice flour or crème de riz with a little cold
stock to a smooth paste, then put it on the fire and
let it cook, adding gradually sufficient stock to bring
it to the consistency of a smooth béchamel sauce,
and let it boil up well; now mix this with an equal
amount of minced and pounded chicken, prepared as
in purée à la Reine Margot, and finish off precisely like
that purée, only at the last, when finishing it up, add
4oz. or 5oz. of very red crayfish butter, a grain of
coralline pepper, and a spoonful or two of cream.