Cooked chicken, cut in cubes, 1 1/2 cups, Flour, 5 tablespoons, Chicken stock, 3/4 cup,
Tomatoes, stewed and strained, 3/4 cup, Onion, butter, salt, paprika.
Cook the onion and butter 5 minutes, stirring well, then add the flour and stir till well browned. Then pour in gradually, stirring constantly, the chicken stock and the strained tomatoes. Bring to the boiling point, season with 1 teaspoon of salt and 1/8 teaspoon of paprika. Add 1 1/2 cups of the cooked chicken, or other fowl, cut in small cubes, and let it stand 10 or 15 minutes in the top of a double boiler, so that the meat may absorb some of the sauce.