Chafing dish and casserole cookery

Chicken en Casserole. [Poulet en Casserole.) Procure a fine plump fowl ready trussed for braising ; put it in an earthenware stew casserole 7o Casserole Cookery with an ounce of butter and cook over a quick fire. After the chicken has attained a light golden colour, moisten it with a gill of rich gravy and half a glassful of white wine ; cover over and cook over the fire or in the oven for forty to fifty minutes (according to size of bird). Let the liquid reduce to a half-glaze. When ready to serve dish up the chicken after untrussing and jointing it. A few small button onions may be added as a garnishing. These must be first blanched in boiling water and then fried in butter. Cover the whole with a rich demi-glaze or Madeira sauce and serve. Casserole of ffowl. [Another Way.) Have ready the following ingredients : one plump fowl or chicken trussed for roasting, four slices of streaky bacon, ten button onions, one oz. butter, half a gill rich stock or gravy, one glass white wine, three-quarters of a gill demiglaze or other good brown sauce, salt and pepper. Cut the bacon into dice shapes, melt the butter in an earthenware braise-pot, put in the bacon and the fowl, allow it to attain a golden colour over a fairly brisk but not too fierce a fire. Pour off the fat, moisten with the stock or gravy and the wine, cover the pan and let the contents cook gently for half an hour or longer. Peel and blanch the onions in boiling water, drain them and fry in the fat left over from the fowl. Take up the fowl, untruss and cut it into joints, replace the pieces in the pot with the bacon. Add the onions and the sauce. Cook for another twenty minutes, skim well, season to taste and send to table in the earthenware pan. Note. — When cooking the fowl in the second stage, the lid of the pan may be sealed down with Casserole Cookery 71 a paper or paste band to ensure hermetical sealing. This is acknowledged to procure a still finer flavour to all dishes cooked “ en casserole.” pigeons en Casserole. For this dish either of the foregoing two recipes may be adopted. The birds can be cut into halves or quarters if preferred. One or two small smoked sausages, cut into thick slices added to the chicken or pigeons whilst cooking impart an additional savoury flavour to the dish. Curried Fowl. (Poulet au Kari.) Take one small fowl, one small onion, two oz. of butter, one table-spoonful of mild curry powder, one table-spoonful of flour, one oz. of sweet almonds, one apple, the juice of half a lemon, one pint of veal stock, salt to taste. Melt half an ounce of butter in a small casserole, peel and mince the onion and fry it in the butter. When of a light brown add the flour and curry powder and fry together. Then add the minced apple and stock and stir till it boils, and let simmer for half an hour. Cut up the fowl into neat portions and fry them in the remainder of the butter in a large casserole. Add the almonds peeled and chopped or pounded, and pour off the fat, season with salt and pepper and strain in the prepared sauce. Cook gently for about half an hour or more. Add a little cream and lemon juice just before serving, and send to table with a small dish of plain boiled rice. Bratseb ipartrtbges with Cabbage. (Perdreaux braisis au Choux.)