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.
68. Chicken with Leeks.
—Brown for ten minutes, in one ounce of butter in a saucepan, one quarter of a medium-sized chicken with half a cut-up small onion; moisten with three pints of consommé (No. 100), adding three leeks cut in pieces, a bouquet (No. 254), and half a tablespoonful of salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes and serve, suppressing the bouquet.