Poulet en Casserole aux Cèpes

Preparation info

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Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Take a medium-sized chicken and stuff it with sausage meat, and put it in a fireproof dish on a bed of carrots, onions, bones and bacon rind, well seasoned. Cook for half an hour on a small fire. Add a tablespoonful of consommé and go on cooking for two hours.

Brown in butter, or oil, half a pound of the kind of mushrooms called cèpes.1 Remove the chicken from the dish, crush the vegetable through a sieve, put back the chicken in the dish; add the gravy and the mushrooms and let it simmer for another half hour.