69 | Chicken à la Turque.
—Brown in a saucepan a quarter of a raw chicken in one ounce of butter, with one ounce of raw ham and a sliced onion, moisten with a quart of consommé (No. 100), and half a pint of tomato sauce (No. 205), add two tablespoonfuls of raw rice, a bouquet (No. 254), half a tablespoonful of salt, half a cut-up green pepper, and one teaspoonful of diluted curry. Boil for thirty minutes and serve, removing the bouquet.