Cut a quarter of a medium-sized raw chicken in pieces, with half a green pepper, half an ounce of lean raw ham, and half a finely sliced onion. Brown the whole for five minutes in a saucepan ; moisten with one quart of white broth (No. 99), adding a quarter of a pint of very finely cut printanier (No. 51), a teaspoonful of curry, and half a green apple cut into small pieces, one slice of egg-plant cut into small pieces, and a tablespoonful of uncooked rice. Season with half a tablespoonful of salt and a teaspoonful of pepper ; boil for twenty-five minutes and serve.

35. Mulligatawney A La Delmonico

The same as for No. 34, but instead of the printanier use two tablespoonfuls of rice, adding twelve medium-sized oysters two minutes before serving.