The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Campanile	4	servings

INGREDIENTS

1		Chicken cut into pieces.
1		Onion
1		Garlic clove.
1	l	Red wine.
40	g	Flour.
1	c	Brandy.
100	g	Diced bacon.
3	tb	Groundnut oil.
1		Bouquet garni.
		Salt; pepper.

INSTRUCTIONS

1 Peel the onion and garlic. Cut the chicken into pieces, remove the
liver and keep to one side. Heat the oil in a pot and fry the pieces
of chicken. When they are golden all over, add the garlic, onion, and
diced bacon, then pour in the cup of brandy. Flambe.
2 When the flame goes out, sprinkle the flour over the pieces of
chicken, stir with a wooden spoon for 2 minutes. Pour in the wine,
season and add the bouquet garni. Cover the pan and cook for 2 hours.
3 Remove the pieces of chicken when they are tender, arrange on a
serving dish and keep warm. Reduce the stock and remove the bouquet
garni.
4 Wash and chop the liver and add to the pot. Cook for another ten
minutes over a low heat. Pour the sauce over the pieces of chicken.
Serve hot.
In traditional free-range farming, good breeding cocks were kept as
long as they were able to perform. They were several years old when
they were killed, and required long, slow cooking.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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