chicken-fat, salt and pepper. Mix it with the rice.

Sauté in chicken-fat to a light color, a jointed chicken slightly
parboiled, or slices of cold cooked chicken or turkey. Make a depression
in the rice and tomato, put in the chicken and two tablespoons of olive
oil or chicken-fat, and stew all together for twenty minutes. Serve on
a platter in a smooth mound, the red rice surrounding the fowl.


SPANISH PIE

Take one pint of cold chicken, duck or any poultry. Cut it into flakes
and place it in a pudding dish which has been lined with a thin crust.
On the layer of meat place a layer of sweet red peppers (seeds removed),
cut in slices; next, a layer of thinly sliced sausage, and so on until
the dish is full. Over this pour a glass of claret into which have been
rubbed two tablespoons of flour. Cover with a thin crust of pastry, and
bake.


CHICKEN À LA ITALIENNE

Cut the remains of cold chicken (or turkey) into pieces about an inch
long and marinate them in a bowl containing one tablespoon of olive oil;
one teaspoon of tarragon vinegar or lemon juice, a few drops of onion
juice, salt and pepper. At the end of half an hour sprinkle with finely
chopped parsley, dip them in fritter batter, and fry in boiling fat.
Drain on a brown paper, and serve with or without tomato or brown sauce.

In some parts of Italy this dish is made of several kinds of cold meats,