SQUAB EN CASSEROLE
In a casserole put generous layer of sliced onion sauté, two sliced tomatoes sauté, two cups of mushrooms, two cups of potato balls, and a little fresh parsley also sauté. (All the vegetables should be fried in butter). On top place, breast up, a squab or a one-pound chicken—one for each person. On each breast place a slice of crisp fried bacon. Over all pour some rich well-seasoned brown sauce, filling the casserole up with the chicken breasts—three-quarters full—preferably with a cup of sherry added last, if your cellar will still produce it!
Place the casserole in a hot oven, uncovered. When the breasts are brown, cool oven to a moderate heat, cover the casserole and cook for two hours. Then remove the casserole and serve from dish.
The result is an epicurean masterpiece.
LXXXII
Richard Barthelmess
SPICED GRAPES
This dish is always reminiscent, to me, of low New England farmhouses, with green blinds. You know the kind—set far back from the road, among tall trees, with hollyhocks, and rose geraniums and old fashioned pinks in the garden. When I see such a house—and I can, sometimes, by closing my eyes—I can always smell the pungent scent of spiced grapes, cooking away on an immaculate kitchen range.
This is the rule for making spiced grapes. A rule that most New England families seem to follow.