Stuff the chicken with
Fry in butter
Colour the prepared chicken in the same fat and surround with the pork and mushrooms; deglaze the pan with
Place the chicken on a round dish, thicken the cooking liquid with a little arrowroot or a hazelnut-sized piece of Beurre Manié then pour the sauce and garnish round the chicken. Surround with a border of freshly prepared straw potatoes.
© 1903 All rights reserved. Published by Taylor and Francis.