Cooking For 1967 Poulet au Gratin A la Creme

Press, Volume CVII, Issue 31378, 25 May 1967, Page 2

Cooking For 1967 Poulet au Gratin A la Creme

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CHIA TIMMS)

Another delicious method of cooking a chicken is called Poulet Au Gratin A La Creme. This is a little involved but the result is well worth the effort. i You will need.— 1 tablespoon butter 4 medium onions Clove garlic 2 tablespoons chopped bacon 1 tablespoon chopped parsley

Chicken liver and giblet jib stewing steak OR 2 teaspoons beef stock powder 1 young chicken 2 tablespoons butter Pepper Salt

Marjoram Thyme i cupful brandy 1 cup cream 1 dessertspoon French mustard jib mushrooms 4oz grated Gruyere cheese.

Method.—Saute onions, garlic, bacon, parsley in butter; add the giblet and liver and steak (or beef bouillon powder) and pour on three cups water, salt and pepper and simmer for one hour, then strain through sieve. Saute the whole chicken in butter in a deep pan without allowing it to brown. Sprinkle with salt, pepper and herbs and pour over the brandy which should bo set alight Next, pour over the strained stock and cook for 45 minutes or until bird is tender. Remove chicken and cut into four portions keeping hot on platter. To the liquid in the pan add the cream, mustard and the mushrooms which have been previously sauteed in butter—and half of the grated cheese. Blend well and season to taste. Place chicken pieces in ovenproof dish, pour over the sauce, sprinkle with remaining cheese and brown under grill for 10 minutes. The recipe serves four persons.