Cut up a spring chicken as for fricassee, and put it on the stove in a saucepan with a tablespoonful of butter and a minced onion. When the pieces are lightly browned, which should be in about ten minutes, add a gill of tomato-liquor and a pint of weak chicken-stock, which should have been made from the neck, feet, giblets, and wing-tips of the fowl. Bring this to a boil. Wash and pick over a cupful of raw rice, stir it into the broth, and cook all together for twenty minutes, or until the rice is soft. Ten minutes before it is done add two tablespoonfuls of grated Parmesan cheese and a dozen French mushrooms. Before taking from the fire, season to taste with salt and pepper. Serve very hot.