Disjoint a young chicken. Heat three tablespoonfuls of butter in a frying-pan and sauté in it the chicken and a small onion and half a carrot, both cut in slices. In a casserole put the chicken, and one cup and a half of white stock; cover closely and let cook three fourths an hour, or until nearly tender. Add a dozen potatoballs, cut with French cutter and browned; half a dozen mushroom caps, peeled and sautéd in butter; one third a cup of sherry wine, and a piece of bay leaf. Season with salt and pepper, let cook ten minutes, remove the fat and serve in the casserole. A strip of brown paper, or cotton cloth is often spread with flour paste and pressed over the joining of the cover and dish to keep in the flavor while cooking. Pigeons, birds, partridges, etc., are cooked in the same manner. Small button onions after being parboiled are often added.

The chicken and vegetables may be sautéd in a frying-pan and then removed to the casserole. Or this preliminary sautéing may be omitted. Fowl, birds, pigeons, partridges, Belgian hare, chops, beef, or venison steak may be cooked in the same manner. Green peas are often used in place of the potato balls, especially with pigeons or chops. Bacon fat is often used in the preliminary sautéing and inch pieces of cooked sliced bacon are added with the meat to the casserole. Fowl and hare are cut in joints, pigeons and partridges are halved, and birds left whole.