Two teaspoonfuls of chopped parsley. Salt and pepper. "Fleurons" of pastry. (Sufficient for five or six.)
Heat the oil in a frying-pan, put in the pieces of chicken and the sliced onions, and fry them a golden brown. Next stir in the flour smoothly, add the tomato pulp and the stock. Put the lid on the pan, and let the contents simmer gently for about half an hour, or until the fowl is tender. Then arrange the pieces of fowl on a neat crouton of bread, and keep them hot. Rub the sauce through a sieve, put it back in the pan, reheat it, skim it carefully, and add the vinegar, with salt and pepper to taste. Strain this sauce over and round the chicken, and garnish with "fleurons" - that is, with neat, crescent-shaped pieces of pastry which have been carefully baked.
Cost, from 3s. 6d.