Читать книгу The New Galt Cook Book - Various - Страница 107

Table of Contents

Stew two chickens until tender, remove bones and skin, chop rather coarsely, season with salt and pepper and a little parsley, add one can of mushroom, and take two small cups of the liquid of the chicken and thicken with a little corn starch and put in a dish. Spread over the top very fine bread crumbs and brown in the oven. Cut up mushroom fine.