1549—Poulet Sauté à l’Espagnole

Sauté the chicken in oil. Drain the latter away, and add one-half lb. of pilaff rice, combined with one and one-half oz. of capsicums in dice; three oz. of large green peas, cooked à l’anglaise, and two sliced and poached sausages.

Cover the sautépan, and set the whole to stew in the oven for ten minutes.

Dish the chicken; cover it with the garnish, and surround it with six small grilled tomatoes.