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.