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Stewed Chicken

(Germany.) Clean and cut up a fowl, cook it gently in 1 1/2 pints of white broth until tender. Take out the chicken, skim and strain and reduce the sauce by rapid boiling, add 1 ounce of chopped almonds, pounded, in 1/2 pint of milk, seasoned with salt, pepper, and nutmeg, pour over the chicken. Serve with a border of boiled rice.

CREAM OF CHICKEN WITH POACHED EGGS. (An old convent recipe and used still in provincial France as a Lenten breakfast dish.) Mince and pound the best part of a cooked fowl, add salt and pepper, and enough milk or white stock to make a paste when pressed through a sieve. Cook and stir over the fire, pour it on a dish and, arrange 6 poached eggs, with a border of parsley, on top.