Set the casserole on top of the stove for about 10 minutes, or until the vegetables are browned in the butter. Then pour in about a pint of well-seasoned consomme, or stock, and place the chicken in it. Cover the casserole closely, and put it in the oven and braise for about 1 hour. Ten minutes before the time is up, add the sherry and cover again. When the chicken is done, add the mushrooms to the gravy. CHICKEN IN CASSEROLE, NO. 2 Chicken (about 41^ pounds), 1, Fresh mushrooms, 2 cupsful, Cooked peas, % cupful, Salt and pepper, 84 AROUND-THE-WORLD COOK BOOK MEATS Butter and flour, Cream, 1 cup✪ Chicken in Casserole, No. 2. Wipe the fowl and cut in pieces for serving. Sprinkle with salt and pepper, spread generously wdth butter, and place in the casserole. Add 1 cup of boiling water, put on the cover, and bake until the chicken is tender. Then add the cream, the mushrooms (cut in pieces), and the cooked peas. Again cover, and cook for 15 minutes. Thicken the sauce with 1 tablespoon of flour diluted with cold water to pour easily. FRICASE DE POLIOS SPANISH Chicken, 1, Onions, 2, Garlic buds, 2, Green olives, % pi^^» Stuffed olives, 6, Chopped parsley, 1 tablespoon. Tomato juice, 1 cup. Toasted bread (ground fine), 2 tablespoons, Spanish sage, y^ teaspoon. Salt, pepper, lard✪ Fricassee de Polios. Clean the chicken and cut it into small pieces. Chop the onion and garlic fine and fry all in fresh lard. After it is fried add the green and stuffed olives and the parsley. Stir well together, and then add the tomato juice, the ground bread, and the sage. Season to taste with salt and pepper. Stir well together, and leave on the stove for 10 minutes, or until thoroughly heated. MEATS AROUND-THE-WORLD COOK BOOK STEWED CHICKEN, A L'ESPAGNOL Chicken, large, 1, Butter, l^ cup, Onions, 2, Tomatoes, 1 can, Olives, stoned and minced, 1 cup, Green peppers, 1, Peas, 1 can, French mushrooms, 1 can, Salt, pepper, flour✪ Stewed Chicken, A L'Espagnol. Select a large fowl. Joint it, and cut each joint in half, wipe each piece carefully, sprinkle with salt and pepper and roll in flour. Put into a large pot the butter; and when it is melted and hot, lay in the pieces of chicken. Brown each piece of chicken lightly on both sides, remove, and spread them on a dish. Stir into the butter that is in the pot the two chopped onions and cook them for a minute, and then put in the tomatoes, the olives, the pepper, and onion juice to suit the taste. Simmer for 10 minutes, then lay in the chicken and pour over it enough cold water to cover well. Put a closely fitting lid on the pot, and set it where the contents will simmer but not boil hard. Cook till the meat of the chicken can be easily pierced with a fork, then add the peas from which the liquor has been drained, and the mushrooms. Simmer for 15 min- utes longer, thicken with butter and browned flour, and pour into a deep dish lined with triangles of crisp toast. CREOLE CHICKEN Cooked chicken, cut in cubes, 1% cups, Flour, 5 tablespoons. Chicken stock, % cup, 86 AROUND-THE-WORLD COOK BOOK MEATS Tomatoes, stewed and strained, % cup, Onion, butter, salt, paprika✪ Creole Chicken.

AI-modernized reading of the original text

Set the casserole on top of the stove for about 10 minutes, or until the vegetables are browned in the butter. Then pour in about a pint of well-seasoned consomme, or stock, and place the chicken in it. Cover the casserole closely, and put it in the oven and braise for about 1 hour. Ten minutes before the time is up, add the sherry and cover again. When the chicken is done, add the mushrooms to the gravy. CHICKEN IN CASSEROLE, NO. 2 Chicken (about 4½ pounds), 1, Fresh mushrooms, 2 cupsful, Cooked peas, % cupful, Salt and pepper, Butter and flour, Cream, 1 cup. Wipe the fowl and cut in pieces for serving. Sprinkle with salt and pepper, spread generously wdth butter, and place in the casserole. Add 1 cup of boiling water, put on the cover, and bake until the chicken is tender. Then add the cream, the mushrooms (cut in pieces), and the cooked peas. Again cover, and cook for 15 minutes. Thicken the sauce with 1 tablespoon of flour diluted with cold water to pour easily. FRICASE DE POLIOS Chicken, 1, Onions, 2, Garlic buds, 2, Green olives, % pint, Stuffed olives, 6, Chopped parsley, 1 tablespoon. Tomato juice, 1 cup. Toasted bread (ground fine), 2 tablespoons, Spanish sage, y^ teaspoon. Salt, pepper, lard. Clean the chicken and cut it into small pieces. Chop the onion and garlic fine and fry all in fresh lard. After it is fried add the green and stuffed olives and the parsley. Stir well together, and then add the tomato juice, the ground bread, and the sage. Season to taste with salt and pepper. Stir well together, and leave on the stove for 10 minutes, or until thoroughly heated. STEWED CHICKEN, A L'ESPAGNOL Chicken, large, 1, Butter, l^ cup, Onions, 2, Tomatoes, 1 can, Olives, stoned and minced, 1 cup, Green peppers, 1, Peas, 1 can, French mushrooms, 1 can, Salt, pepper, flour. Select a large fowl. Joint it, and cut each joint in half, wipe each piece carefully, sprinkle with salt and pepper and roll in flour. Put into a large pot the butter; and when it is melted and hot, lay in the pieces of chicken. Brown each piece of chicken lightly on both sides, remove, and spread them on a dish. Stir into the butter that is in the pot the two chopped onions and cook them for a minute, and then put in the tomatoes, the olives, the pepper, and onion juice to suit the taste. Simmer for 10 minutes, then lay in the chicken and pour over it enough cold water to cover well. Put a closely fitting lid on the pot, and set it where the contents will simmer but not boil hard. Cook till the meat of the chicken can be easily pierced with a fork, then add the peas from which the liquor has been drained, and the mushrooms. Simmer for 15 minutes longer, thicken with butter and browned flour, and pour into a deep dish lined with triangles of crisp toast. CREOLE CHICKEN Cooked chicken, cut in cubes, 1% cups, Flour, 5 tablespoons. Chicken stock, % cup, Tomatoes, stewed and strained, % cup, Onion, butter, salt, paprika.

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Chicken in Casserole, No. 2Fricassee de PoliosStewed Chicken, A L'EspagnolCreole Chicken

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