Poulet en Casserole

Ingredients

• thinly cut slices of streaky bacon
• slices of carrot
• I sliced onion
• an ounce of butter
• place in a ready-trussed Surrey fowl
• add a small bouquet of herbs (parsley, thyme and bayleaf)
• 12 small button onions, peeled and fried in butter
• moisten with 4 pint of rich stock or gravy
• and a gill of brown sauce

Method

1. 1

   Line the bottom of an earthenware fire-proof casserole with thinly cut slices of streaky bacon, slices of carrot and 1 sliced onion, put in an ounce of butter, and let it melt over the fire, place in a ready-trussed Surrey fowl, breast downwards, let it take colour (a nice golden brown), then turn it and brown the other side.

2. 2

   Now pour off the fat in the casserole, add a small bouquet of herbs (parsley, thyme and bayleaf), also 12 small button onions, peeled and fried in butter.

3. 3

   Moisten with 4 pint of rich stock or gravy and a gill of brown sauce.

4. 4

   Cover the pan and place it in a fairly hot oven for about 1 hour.

5. 5

   By that time the fowl should be quite cooked.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 53. The excerpt below is the record exactly as published.

Poulet en Casserole. (Braised Chicken in Casserole.) Line the bottom of an earthenware fire-proof casserole with thinly cut slices of streaky bacon, slices of carrot and I sliced onion, put in an ounce of butter, and let it melt over the fire, place in a ready-trussed Surrey fowl, breast downwards, let it take colour (a nice golden brown), then turn it and brown the other side. Now pour off the fat in the casserole, add a small bouquet of herbs (parsley, thyme and bayleaf), also 12 small button onions, peeled and fried in butter. Moisten with 4 pint of rich stock or gravy and a gill of brown sauce

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