Chicken a la Jardiniere from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
Cut and stew the chicken as in Fricassee Brown Gravy. After adding the water, add a half dozen small onions, and let it simmer for an hour, or until tender. Then add one-quarter can of mushrooms, a...
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Ingredients
- A Fine Chicken
- 6 Small Onions
- A Tablespoonful of Lard
- A Tablespoonful of Flour
- A Sprig Each of Thyme, Parsley and Bay Leaf
- ½ Head of Cauliflower
- ½ Cupful of Green Peas
- 3 Small Artichokes
- ¼ Can of Mushrooms
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