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page 147
be very finely sliced. After 8 to 10 minutes add the chicken pieces, season to
taste and continue frying. Then sift in the flour. Again after 10 to 12 minutes
add the broth and the tomatoes cut into small pieces, and let it boil in a slow
fire. When it is nearly done chop over the whole the mushrooms and the parsley,
and continue simmering for 10 to 15 minutes longer.
12. BOILED FOWL A LA ARMENIA.
ERMENI AV-KOUSHUE HASHLAMA.
Ingredients:
Fowls .................................... 2.
Butter ................... 2 tablespoonfuls.
Flour ..................... 1 tablespoonful.
Red Wine ....................... 1/2 cupful.
Broth .................... 1 cupful or more.
Parsley ........................... 1 bunch.
Celery ...................... 1 whole stalk.
Dry Onions ...................... 2, medium.
Mushrooms ........................ 1 cupful.
Salt and pepper, to taste.
Method:
Clean the fowls properly and cut into portions suitable for serving. Season to
taste and fry in butter. After five minutes add the flour and continue frying.
Then add the wine and the broth,
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