60 Puréed chicken soup with crayfish tails and cauliflower

• 1 chicken
• 1–3 lbs beef
• 1 carrots

Cook 2–3 lbs beef and root vegetables in the usual manner over a low fire. In a separate pan boil ½ glass rice or pearl barley in bouillon until soft. Fry the chicken, let it cool, and remove the meat