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Two Cloves (One inch stick of Cinnamon)

One inch stick of Cinnamon.

Cayenne. Salt. JelloM Have the stock boiling, put in the fowl and boil for twenty minutes. Heat the butter in a stewpan and fry the almonds blanched and shredded, the raisins stoned and cut in halves, and the onion skinned and shredded. When these are browned strain them from the butter and place them aside.

Heat the butter up again, put in the rice picked and washed, and fry it a light brown. Strain off the butter and add the stock by degrees to the rice until it is quite tender. Then stir in the salt, cayenne, cinnamon, and cloves. Make a well in the centre of the rice, lay in the fowl, heap the rice on the bird, and cook all together for about forty-five minutes. To serve, place the fowl on a dish, the rice round and a little on the bird, and garnish with the fried raisins, almonds, and onions. (The rice may not require quite the quart of stock.) gog jag 216 411 elon sl. á ellisovatelia F2 Ailerons de Volaille à l'Indienne.

Ingredients.

The Pinions of young Fowls-ten for an Entrée.

Two ounces of Quenelle Meat.

Two ounces of Foie-gras.

Bone and stuff the wings of the chicken with the mixture of quenelle meat and foie-gras, sew up the ends with needle and cotton, braize for three-quarters of an hour; dish up on a bed of well cooked rice, and serve with a good curry sauce round.