Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten minutes; then moisten with three pints of white broth (No. 99), adding a teaspoonful of powdered curry, diluted in two tablespoon-fuls of broth, good bouquet (No. 254), a spoonful of Lima beans, two table-spoonfuls of fresh corn, and six cut-up gumbos, suppressing the stalks. Season with half a tablespoonful of salt, and a teaspoonful of pepper; cook thoroughly for thirty-five minutes; remove the bouquet and serve.

63. Chicken Piemontaise

The same as No. 37, omitting the carrots and rice.