OCR Text |
Show CASSEROLE OF CHICKEN Any covered pudding dish may bo converted into a cassorolo. It is woll, howovor, to havo ono that is rather good looking slnco it must be sot upon tho table ln order to servo tho contents. To make cassorolo of chicken, clean and truss as for roasting, roast-ing, but do not stuff. Put Into the cassorolo two tablespoons ot butter. Add a sliced carrot and a choppod onion. on-ion. A couplo ot bay leaves may bo addod it you wish. Set tho covorod cassorolo in the oven until tho vegetables vege-tables are lightly browned. Pour in them two cups ot well seasoned cnnBommo with tho chicken nnd cook, covered, until tho chicken is tender. If young, tills should bo ln about 45 minutos. Ten minutes before sorv-Ing sorv-Ing It pour in two tablespoons ot cooking sherry and cover again. When you aro nearly ready to dish it, drop into the casserole a dozen small potato balls cut with a gougo and then browned In fat or butter. At tho samo tlmo add a dozen French mushrooms. Season with popper and salt and lenvo tho cover off to let tho chicken brown for ton or flftoon minutes. mi-nutes. Hasto twico with the gravy In tho dish. Sprlnklo with minced parsloy and servo in tho cassorolo. You may substitute lamb or veal or calf's llvor for chicken. Thoro is no moro pnlatablo preparation of chicken than this. It should bo hotter hot-ter known In America. |