ump of butter inside it, and
cover the breast with fat bacon. Put it into a stewpan with an onion, a
carrot, a piece of celery; cover with water and boil slowly for fifty
minutes. Garnish the dish on which it is served with a pint of Nouilles
boiled in a stewpan of boiling water for twenty minutes, drained, and
then put into another saucepan with two ounces of butter. Sprinkle in
two ounces of Parmesan cheese and warm up for five minutes, then garnish
the fowl with them, and pour over it a pint of rich Bechamel sauce, in
which two ounces of Parmesan cheese has been mixed. The Nouilles are
made by mixing half a pound of butter with three eggs till it becomes a
thick smooth paste, roll it out very thin, cut it into strips an inch
wide, and place four or five of these on the top of each other, shred
them in thin slices like Julienne vegetables, and drain them.

Chicken Pudding a la Reine.

Take the meat from a cold fowl and pound it in a mortar, after removing
the skin and sinews. Boil in light stock a couple of good tablespoonfuls
of rice. When it is done and has soaked up the rice, add the pounded
chicken to it, with a gill of cream, pepper, and salt. If not moist
enough, add a little more cream. Butter a plain mould, fill it with the
rice and chicken, tie a pudding cloth closely over, and put the mould
into a stewpan of hot water to boil for an hour. The water should only
reach about three-quarters up the mould. When done, turn it out and
serve a good white mushroom sauce round it.

Chicken and Rice.

Pollo con Arroz (Spanish Recipe).

Cut a fowl into joints, wipe quite dry, and trim neatly. Put a wineglass
of the best olive oil in a stewpan, let it get hot. Put in the chicken,
stir and turn the joints and sprinkle with salt. When the chicken is a
golden brown add some chopped onions, one or two red chillies, and fry
all together. Meanwhile have ready four tomatoes cut in quarters, and
two teacupfuls of rice well washed. Mix these with the chicken and pour
in a very small quantity of broth and stew till the rice is cooked and
the broth dried up. Sprinkle a little chopped parsley and serve in a
deep dish without a cover, as the steam must not be kept in.

Chicken in Savoury Jelly.

Take a large chicken and roast it. Boil a calf's foot to a strong jelly,
take out the foot and skim off the fat; beat up the whites of two eggs
and mix them with a quarter of a pint of white wine vinegar, the juice
of one lemon,