Chicken Casserole

Ingredients

• the chicken
• two table-spoonfuls of sherry
• a table-spoonful of mushroom catsup
• a couple of dozen Parisian potato balls
• a table-spoonful of parsley
• as many French mushrooms

Method

1. 1

   Cover the casserole, put it in the oven, and keep at a steady heat for three-quarters of an hour.

2. 2

   When the chicken has been cooking half an hour, add to the gravy the sherry and mushroom catsup, and cover again.

3. 3

   Fifteen minutes later, drop the potato balls and French mushrooms into the gravy.

4. 4

   Leave the casserole uncovered in the oven for fifteen minutes, or until the chicken is browned; sprinkle with minced parsley and serve in the casserole.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 309. The excerpt below is the record exactly as published.

the chicken, cover the casserole, put it in the oven, and keep at a steady heat for three-quar- ters of an hour. When the chicken has been cooking half an hour, add to the gravy two table-spoonfuls of sherry, a table-spoonful of mushroom catsup, and cover again. Fifteen min- utes later drop into the gravy a couple of dozen Parisian potato balls that have been sauted in butter, and as many French mushrooms, each cut in half. Leave the casserole uncov- ered in the oven for fifteen minutes, or until the chicken is browned ; sprinkle over this a table-spoonful of parsley

Cook this with the app: pantry check, scaling, and the assistant.