Evening Republican, Volume 20, Number 276, Rensselaer, Jasper County, 17 November 1916 — Chicken a la Monte Carlo. [ARTICLE]

Chicken a la Monte Carlo.

Melt two tablespoonfuls of butter in an earthen dish or casserole with one carrot, three onions sliced, two bay leaves, salt, pepper and some thyme. Add a young, fat fowl, cut into joints and let it get brown. Then add one pint of consomme and cover air-tight. Cook three-quarters of an hour. It must simmer all the time. If the fowl is old, it will take longer to cook. Add two tablespoonfuls sherry, a dozen potato balls fried in butter, a dozen button mushrooms and some chopped parsley. Let It cook ten minutes more and serve in the sauce dish or the charm of it will be lost.