OCR Text |
Show Chicken a la Monte Carlo. 'Melt two tablespoonfuls of butter in an earthen dish or casserole with one carrot, three onions sliced, two bay leaves, salt, pepper and some thyme. Add a ,young, fat fowl, cut into joints and let it get brown. Then add one pint of consomme and cover air-tight. Cook three-quarters of an hour. It must simmer all the time. If the fowl is old, it will take longer to cook. Add two tablespoonfuls sherry, a dozen potato po-tato balls fried in butter, a dozen button but-ton mushrooms and some chopped parsley. Let it cook ten minutes more and serve in the sauce dish or the charm of it will be lost. |