The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Scalloped Chicken and Mushrooms

• 2 cups [buttered crumbs]
• 1¹⁄₂ cups cold, cooked chicken or fowl
• 1 cup [White Sauce]
• ¹⁄₆ teaspoon celery salt
• ¹⁄₂ cup mushrooms

Cut the chicken in small pieces, slice or cut the mushrooms small. Put one-fourth of the crumbs into a buttered baking-dish. Mix the other ingredients and pour them into the dish. Spread the remaining crumbs on top and bake it in an insulated oven till brown, as directed for scalloped dishes, [page 225].