367. Couscous - National Dish Of Algeria And Morocco

Boil a plump fowl with soup vegetables until nearly tender; then add two dozen button onions, tied in a cheesecloth, and finish cooking. Disjoint the chicken and keep warm. Put a cup of couscous (an Algerian product), into a double boiler with twenty pepper corns and two cups of the broth, strained and well-seasoned. Boil, without covering or stirring, until small holes appear; then place the saucepan over the fire and cook until the broth has been absorbed and the couscous is dry. Stir in a tablespoon of butter, the onions and salt to taste. Place the chicken on a hot platter, cover with a little of the broth, thickened, and arrange the couscous around it, garnishing with two hard boiled eggs cut in quarters.

368. Pollo Con Arroz - Argentina

Clean a fat fowl and stuff with a whole onion, stuck with four cloves, a handful of blanched chestnuts and a little chopped celery, parsley, a small pinch of oregena (sweet marjoram), salt and pepper. Cover well with hot water and boil until nearly tender. Add a cup of well washed rice, cover, and cook quickly for ten minutes; then simmer until all of the broth has been absorbed. Remove the fowl to a hot platter and pile the rice around it.

369. Pollo Mole Colorado - Mexican

Fry three slices of stale bread, a chopped onion and a clove of garlic in a kitchen spoonful of lard until brown; then pound well with some sesame and a few anise seed. Soak three chile peppers in boiling water until soft, remove the seed and rub through a colander with a little water; add it to the other ingredients and put all in a saucepan with a peeled tomato, a pinch of cloves and salt and pepper to taste. Add about a cup of chicken broth and, when well amalgamated, the boiled chicken, cut in pieces; heat through and serve.

370. Poulet En Cocotte - French

Fry a quarter of a pound of fresh fat pork, diced, until brown in a cocotte (Dutch oven), or casserole. Place on it a roasting chicken and bake until colored; then surround the chicken with a pint of small new potatoes (well scrubbed), which have been boiled five minutes with a dozen button onions. Turn the chicken every five minutes, and stir the vegetables. Season with salt and pepper and cook for about half an hour.

371. Poulet Au Fromage - Bretonne

Brown a young roasting chicken in butter; then place in a saucepan and add half a pint of white wine, a kitchen bouquet, a bit of garlic, two cloves, salt and pepper. Cover and simmer for an hour. Skim out the chicken and add to the gravy a tablespoon of brown roux (No. 147). Pour half of it on a fireproof platter and sprinkle with a tablespoon of grated gruyere cheese. Lay the chicken on it, cover with the rest of the sauce and sprinkle plentifully with the cheese. Brown in a moderate oven.

374. Spanish Chicken

Disjoint a young fowl, barely cover with water and stew until tender; then transfer to a casserole. Pour over four tablespoons of olive oil, four sliced tomatoes, an onion and a chile pepper (without seeds), chopped fine. Add a tablespoon of vinegar, a teaspoon of salt, cover and bake for half an hour. Serve in the same dish.