—The same as [No. 37], omitting the carrots and rice.
64. Chicken Hollandaise.
—Cut one quarter of a medium-sized raw chicken into small pieces with half an onion; brown well together for ten minutes in a saucepan with an ounce of butter, and moisten with three pints of consommé ([No. 100]). Add three tablespoonfuls of raw rice, half a tablespoonful of salt, a very little red pepper, and a bouquet ([No. 254]). Boil thoroughly for twenty minutes; remove the bouquet, and serve.
65. Chicken à la Créole.
—The same as for [No. 64], adding half a chopped green pepper, one ounce of lean, raw ham, cut in small pieces. Five minutes before serving put one cut tomato in the soup.
66. Chicken à la Portugaise.
—Prepare the chicken as for [No. 64]; add half a pint of cooked printanier ([No. 51]) cut very fine five minutes before serving.
67. Chicken à l’Okra.
—The same as for [No. 65], adding twelve raw okras cut in small pieces ten minutes before serving.