Reference > Farmer's Cookbook > ENTRÉES > Chestnuts en Cassercle
  Chickens’ Livers en Brochette Cheese Fondue  
CONTENTS · BIBLIOGRAPHIC RECORD

Chestnuts en Cassercle

Remove shells from three cups chestnuts, put in a casserole dish, and pour over three cups highly seasoned chicken stock. Cover, and cook in a slow oven three hours; then thicken chicken stock with two tablespoons butter and one and one-half tablespoons flour cooked together. Send to table in casserole dish.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chickens’ Livers en Brochette Cheese Fondue  
 
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