tomato-sauce.


15.--Swedish Stewed Chicken.

Cut a spring chicken in pieces at the joints; season with salt and
pepper and sauté in hot butter. Add 2 cups of cream sauce, 1/2 cup of
boiled rice, some chopped parsley and bits of butter. Let stew slowly
until the chicken is very tender. Serve hot.


16.--Polish Filled Fish.

Clean the fish; cut open along the backbone. Remove all the fish from
the skin and bone from head to tail and chop fine. Fry 1 onion in
butter; add some soaked bread. Take from the fire and mix with the
chopped fish. Add 2 eggs and chopped parsley; season highly with salt
and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish
with the mixture and boil with sliced onions, a few lemon slices, some
parsley and a tablespoonful of butter, salt and pepper, until done.
Serve hot or cold.


17.--Eels a la Poulette.

Clean and skin the eels; let boil with salt, pepper and vinegar. Then
cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1
onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup
of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil
well; add the eels and 1 glass of wine. Boil ten minutes longer;