Cookery for every household

A bunch of herbs. 2 or 3 tablc-sps. tomato puree. Salt. Pepper. Cut the chicken into small neat joints as directed on p. 276. Melt the butter in a saucepan, put in the pieces of chicken, and turn them over and over until brown on all sides. Then lift them out, and put into the same saucepan the rice well washed and dry. Stir until the rice begins to turn yellow, then add the stock, seasoning, the onions cut in very thin slices or chopped, the hunch of herbs and the puree of tomatoes, made by rubbing 2 or 3 tomatoes through a fine sieve. When the rice begins to cook, return the pieces of chicken, cover the saucepan, and cook in the oven or by the side of the fire until the flesh of the chicken is quite tender. A little stock should be added from time to time if necessary, to prevent the rice adhering to the saucepan. When ready, the stock should be entirely absorbed. Serve neatly in a deep dish and very hot. Time to cook, 1£ to 2 hours. Sufficient for 4 or 5 persons. braise gently until tender, basting occasionally with the stock (see Braising, p. 210). When ready, remove the rolls of chicken and cut them in slices about f inch thick (use a very sharp knife for this), and brush them over with a little liquid glaze. Dish them in the form of a crown on a puree of spinach, and pour tomato or Italian sauce round. Time to braise, 1£ hours. Sufficient for 7 or 8 persons. 1139. Chicken a la Marengo (Poulet a la Marengo) 1 tender fowl. 2 table-sps. salad oil. 1 oz. butter. 1 table-sp. flour. Stock. 10 or 12 button mushrooms. 1 glass sherryor Marsala. Salt. Pepper. 2 shallots. 3 table-sps. puree of tomatoes. A bouquet garni. A pinch of cayenne. A squeeze of lemon juice 2 hard-boiled eggs. Croutons of fried bread or fleurons of pastry. Cut the fowl into neat joints, removing as much of the skin as possible. Warm the butter and oil in a stewpan, place in the pieces of fowl, and season with pepper and salt. Colour the pieces slightly, sprinkling them with the flour and shallots finely chopped. Then add the wine, puree of tomatoes, bouquet garni, mushrooms cut in small pieces, and sufficient light stock or water to cover. Cover the saucepan and stew gently in the oven, or at the side of the stove, until the fowl is tender. When ready, arrange the joints neatly on a hot dish, remove all grease from the sauce, add to it a squeeze of lemon juice, a pinch of cayenne, and more seasoning if necessary, and strain it over. Garnish with the mushrooms in the centre of the dish, and sections of hard-boiled egg and croutons or fleurons round the sides. Poached eggs may be used as a garnish if preferred. Note. — Veal or rabbit may be prepared in the same way. Time to stew, If to 2 hours. Sufficient for 5 or 6 persons. 1140. Chicken Legs with Spinach (Cuisses de Volaille aux Epinards) Salt. Pepper. Cayenne and nutmeg. 4 chicken legs, f lb. fillet of veal. 3 oz. fat bacon. 2 table-sps. chopped tongue. 6 or 8 button mushrooms. 2 or 3 truffles. 2 yolks of eggs. Vegetables and stock for braising. A little glaze. A puree of spinach. Tomato or Italian sauce.