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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is the actual recipe from the late 1800's . The cooking times and serving sizes are estamates! Ingredients:
1 roasting chicken |
1/2 cup butter |
1 teaspoon finely chopped onion |
1/4 teaspoon red pepper |
1/4 teaspoon finely chopped fresh parsley |
4 -6 duchess potatoes |
1 teaspoon lemon juice |
8 mushroom caps |
Directions:
1. Cream the butter, add pepper, parsley, onion, garlic,
2. and lemon juice.
3. Split a young chicken as for broiling, place in
4. dripping-pan, sprinkle with salt and pepper, dot over
5. with butter, and bake in a hot oven until nearly
6. cooked.
7. Butter plank, arrange a border of Duchess Potatoes
8. close to edge of plank, and remove chicken to plank.
9. Clean, peel, and sauté mushroom caps, place on
10. chicken, spread over prepared butter, and put in a
11. very hot oven to brown potatoes and finish cooking
12. chicken.
13. Serve on the plank.
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