Chicken en Casserole (Poulet en Casserole)

Ingredients

• Procure a fine plump fowl
• with an ounce of butter
• moisten it with a gill of rich gravy
• half a glassful of white wine
• ten button onions

Method

1. 1

   Truss fowl, cook in casserole with butter until golden, moisten with gravy and wine, cover, and cook for 40-50 minutes.

2. 2

   Serve with fried onions and demi-glaze.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

CbtcKen 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 aft 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 re- duce 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 gar- nishing. 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

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