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One and a half ounces of flour. Three tablespoonfuls of salad on. Half a pint of tomato pulp. Half a pint of stock. Half a teaspoonful of tarragon vinegar. Four onions.
Two teaspoonfuls of chopped parsley. Salt and pepper. "Fleurons" of pastry. (Sufficient for five or six.)
Cut the fowl into neat joints; sprinkle them with salt, pepper, and chopped parsley.
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.
N.B. - If preferred, arrange the joints on a hot dish, and garnish it with heaps of cooked peas, French beans, or, in fact, almost any cooked vegetable.
Cost, from 3s. 6d.