FEBRUARY 213 



sound of cracking is heard, stir it again. When the chicken 

 is well browned, which will take from five to ten minutes, 

 stirring constantly, put in chopped onions, three or four 

 chopped red or green chillies, and stir about. If once 

 the contents catch the pan, the dish is spoilt. Then add 

 tomatoes divided into quarters, and parsley. Take 

 three teacupfuls of well- washed rice and mix up well 

 together. Then add hot stock, enough to cover over the 

 whole. Let it boil once, then set aside to simmer till the 

 rice becomes tender and done. The great art consists in 

 having the rice turned out granular and separate, and not 

 in a pudding state, which is sure to be the case if a cover 

 is put over the dish, so that the steam is condensed. It 

 should be served up in the casserole in which it is cooked. 

 Bits of fish, sausage, and chicken livers may be added ; 

 also a little saffron. 



Chasse. - - Ingredients : one onion, six tomatoes, 

 three potatoes, a slice of ham, some grated cheese, red 

 pepper, very little allspice. Fry the sliced onion lightly 

 in some lard and butter mixed. Add the tomatoes and 

 ham, both cut into small pieces. When they are well 

 browned, add some water and then the potatoes, having 

 first cut them in dice shapes. Let all cook until the 

 potatoes are done ; then, just before serving, mix in grated 

 cheese well flavoured with red pepper until the sauce is 

 ' ropy.' Have a very hot dish, pour the sauce on to it, and 

 serve carefully poached eggs on the top. This makes a 

 delightful breakfast dish. 



Water Souehet. Take six flounders, fillet four, put 

 the fillets into a saucepan. The carcasses and the others 

 put into a stewpan with some stock, a bit of parsley 

 and a little carrot, which boil for an hour. Strain, and 

 shred some carrot, also parsley root and a few sprigs 

 of parsley. Boil for ten minutes more. Put the fillets 

 into the oven to cook. When the souchet is dished, 



