À LA MODA
Boil a well-cleaned fowl slowly until tender. When cold, cut from the bones in small pieces and to these add a tablespoonful of chopped parsley, an onion and a pepper chopped fine; season with salt, chile powder and a little Spanish sausage. Line a mold with cooked macaroni, pour in the chicken, cover lightly and steam for an hour. Serve with tomato sauce.
CHILE CHICKEN
Boil a chicken until tender. When cold, cut into small pieces. Wash and dry a cupful of rice, put in hot olive-oil and fry for a few moments; add a peeled tomato, an onion cut fine, salt and chile peppers or powder. Put in the chicken and some of the broth, and cook until the rice is tender.