FEBRUARY 217 



about ■while it fries, then add some salt, and continue 

 to stir. Whenever a 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 tea- 

 cupfuls 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 con- 

 densed. 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, hav- 

 ing 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 



