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Chicken En Casserole No. 2

I large chicken or turkey 3 tablespoonfuls olive oil 2 heaping tablespoonfuls (2 ozs.) butter 2 heaping tablespoonfuls (2 ozs.) flour 11/½ pints (3 cups) chicken stock Salt and pepper to season I tablespoonful kitchen bouquet I cupful chopped oysters Singe, draw and cut the fowl into neat joints, removing the skin and as many small bones as possible. Heat the oil in a frying pan, lay in a few pieces of chicken at a time, and fry until the meat looks white on each side. Turn frequently but do not let them brown.

Take out and drain on paper. Add a little more oil if necessary, until all the pieces have been cooked. Blend the butter and flour in a saucepan over the fire: when smooth stir in the stock, and continue stirring until it cooks for five minutes.

Add the kitchen bouquet and the seasonings.

Strain the sauce into a casserole, add the chicken, arranging the pieces so that they are level at the top, cover closely with a sheet of buttered paper, and put on the casserole lid. Cook in a moderate oven for an hour or until ready. About fifteen minutes before serving uncover and add the oysters scalded and cut into halves.