| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
|
Poultry, Fish/shellf, Casseroles |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Fryer (about 3 lbs.), cut up |
| 1/4 |
c |
All-purpose flour |
| 1 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 2 |
tb |
Shortening |
| 1/2 |
c |
Boiling water |
| 1/2 |
c |
Heavy cream |
| 18 |
|
Oysters |
| 2 |
tb |
Toasted slivered blanched almonds |
INSTRUCTIONS
Reserve back, wings, and neck of chicken for later use. Wash remaining
pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8
teaspoon pepper. Brown on all sides in hot fat. Remove to 2-quart
casserole. Add boiling water, cover, and bake in preheated moderate
oven (350 F.) for 1 hour, or until tender. Add cream, remaining salt
and pepper, and the oysters. Cover and bake for 10 minutes longer.
Sprinkle with almonds and serve at once with hot baking powder
biscuits, if desired.
Makes 4 servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery -
Vol. 2]
Posted to MM-Recipes Digest V3 #246
Date: Sun, 8 Sep 1996 23:27:00 -0400
From: BobbieB1@aol.com
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