The European cookbook for American homes (from Italy, Spain, Portugal and France)

1 cup cooked chick peas 3 pimentos, sliced lVz cups tomatoes 1 onion, minced Yz bay leaf 2 cloves i teaspoon salt 3 peppercorns, ground 54 pound Spanish sausage (substitute salami) i good-sized frying chicken Flour 3 teaspoons olive oil i cup boiled rice i dozen clams Stuffed olives Pepper rings Drain chick peas and place in a deep kettle. Add the tomatoes strained, the pimentos, onion, bay leaf, cloves, salt and pepper. Cut the sausage in ^-inch slices and add to the mixture. Let all simmer for l/2 hour and in the meantime joint the chicken. Salt it well, flour it and brown well in olive oil, then add it to the contents of the kettle together with the rice and a little boiling water. Simmer together for i hour, stirring occasionally. Add clams, cut in pieces, and their liquor. Cook io to 15 minutes longer, season, if necessary, and serve on a large deep platter, well-heated. Garnish with stuffed olives and rings of sweet pepper. Like so many Spanish dishes, this is a whole meal in itself. It may be made very satisfactorily by substituting navy beans for the Spanish peas, though it is the latter that gives the dish its fine flavor; and the clams may be omitted, though they are a tasty touch. FRICASSEED CHICKEN (Fricase de Polios) 1 young chicken Salt Pepper Flour 1 onion 2 garlic cloves Fat 6 stuffed olives 1 cup green olives 1 tablespoon chopped parsley 1 cup tomato juice 2 tablespoons toasted bread, ground fine lA teaspoon sage Joint the chicken, season and dredge with flour. Chop the onion and garlic fine and fry with the chicken in fat. When the chicken is brown and tender take up and keep hot. Pour off all the fat from the pan except 1 tablespoon and add to it the olives, both green and stuffed, and the parsley. Stir well together and then add the tomato juice, bread crumbs and sage. Season if necessary. Simmer 10 minutes, and serve either in a boat or poured over the chicken. CHICKEN VALENCIA STYLE (Polio a la Valenciana) 1 fowl Salt 2 tablespoons fat Pepper 1 onion, chopped 1 bay leaf 2 slices bacon, chopped 2 cloves Rice, Valencia style Disjoint chicken and brown in fat with onion and bacon. Add seasonings, cover with boiling water and simmer until nearly done. Remove chicken and arrange pieces in an earthenware casserole. Add rice cooked Valencia style; add chicken liquor and cook until very tender. RICE VALENCIA STYLE 1 cup rice 2 dashes cayenne 2 garlic cloves, minced % teaspoon saffron 1 onion, minced 1 quart boiling water 2 tablespoons olive oil 1 small lobster 2 medium tomatoes 12 mussels Salt 2 pimentos, chopped Wash rice through several waters and dry thoroughly. Fry garlic and onion slowly in the oil. Add uncooked rice and fry until it begins to brown. Chop tomatoes, mix with seasonings and add to rice. Continue frying. Add boiling water and boil rapidly, uncovered, for 15 minutes. Add chopped meat from lobster, mussels and pimentos. Cook 10 minutes. GUINEA HEN {Gallinaza de Indias) Salt 1 grating nutmeg 4 peppercorns, crushed 1 bay leaf 1 guinea hen, jointed 1 sprig thyme Flour for dredging 1 small stick cinnamon 3 tablespoons olive oil 3 young turnips 2 onions 6 small carrots 2 cloves 3 parsnips 2 tablespoons butter