Chicken Panada

The white meat from the breast of the chicken which has already served for making the broth may be used for this purpose; yet it is true that, when prepared with the breast of a fresh-roasted chicken, the panada is not only more savoury to the palate, but it is also more nutritious. Soak the crumb of a French roll, or a few rusks, in hot milk, and put this in a clean stewpan with the meat from the chicken previously reduced to a smooth pulp by chopping and pounding it in a mortar; add a little chicken broth, and stir the panada over the five for ten minutes, and serve with some warm chicken broth separately, in order to give the infant alternate spoonfuls of each.