Evening Republican, Volume 20, Number 245, Rensselaer, Jasper County, 12 October 1916 — Chicken a La Warwick. [ARTICLE]

Chicken a La Warwick.

This is as tasty as tasty can be. Dress, clean and cut up a fowl. Melt one-third cupful butter, add two me-dium-sized onions, thinly sliced, and the fowl; cover and cook slowly seven minutes, watching carefully to see to it that the onions do not burn. Cover with boiling water and cook slowly until the meat Is tender, when the stock should be reduced to 1% cupfuls. Remove the fowl, take off the skin from breast, second points and legs and arrange on a hot platter, having wings and second joints opposite each other, the breast in center of the platter and the drumsticks crossed just below the second joints. Rub stock and onions through a sieve and thicken with teaspoodfuls each of butter and flour cooked together. Season with salt and pepper andTlTdd one-third cupful of cream. Pour the sauce over the meat and garnish with bananas cut in slices, dipped in flour and sauted in butter and parsley.