| How To Cook: |
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1. Clean the bird, divide it into small pieces and put it to boil with sufficient water to cover.
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2. Skim; add salt, peppercorns, onion, garlic, celery, bay leaf and parsley.
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3. Simmer for 40 minutes.
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4. Remove the chicken and keep hot.
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5. Make a sauce, using 1 dessertspoon of butter or lard for each person, with 1 dessertspoon flour for each spoonful of fat.
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6. Stir over low heat, but do not brown.
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7. Gradually add the liquid from the pan, stirring well all the time.
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8. Simmer for 10 - 15 minutes; add salt and pepper, .the pieces of chicken and a piece of butter.
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9. Serve immediately.
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