Mix together one and a half pounds of cooked chicken cut into dice, half a pound of boiled rice, onion, parsley, and seasoning to taste. A clove of garlic may be added or omitted according to taste. Mix it with half a pint of warm olive oil or melted butter, and cook in a covered earthenware pot in the oven, or in an enameled saucepan, for three-quarters of an hour. Stir thoroughly and turn out on a dish. The surface may be browned with a salamander or in a quick oven. Squeeze the juice of a lemon over the dish before serving.