Put all these in layers in a casserole. The last one should be of potatoes cut in halves. Season well, put in the butter, and pour in the stock; put the lid on, and cook gently in a slow oven for two and a half hours.
For the last half hour remove the lid, so that the potatoes may brown nicely. Serve in the casserole.
COLD MEAT RECIPES
“I always match my appetite to my bill of fare”
CHICKEN AU GRATIN
- ½ lb. cold chicken
- ½ cupful grated cheese
- 2 heaping tablespoonfuls (2 ozs.) rice
- ½ pint (1 cup) tomato sauce
- A few bread crumbs
- Salt and pepper
Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice.
Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper.
Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown.